This product is mentioned in the following articles from the Virtual Kitchen.
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Rhubarb Jelly with Strawberry Foam
This lovely summer dessert uses a Carrageenan Iota and a Rhubarb Flavour Drop (with a little Malic Acid) to create a really flavoursome Rhubarb Jelly to..
Jul 16, 2013
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Flavouring Meringues
Flavouring traditional meringues can be tricky. The acidity in the flavour tends to break down the egg white and cause the meringue to flop. Simi..
Sep 26, 2013
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7 Steps to an Amazeballs Apple Trifle!
This delightfully light, multi-layered and refreshing dessert showcases spherification, flavouring and foaming techniques using MSK ingredients. We’ve chosen..
Oct 01, 2013
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Cranberry and Pistachio Nougat
Add to the christmas cheer with these sweet festive petit fours.
Ingredients
200g MSK Peeled Persian Pistachios
150g MSK Dried Cranberrie..
Dec 03, 2013
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Chocolate, Cinnamon and Cherry Nougat
Christmassy petit fours ideas to add to the festivity.
Ingredients
50ml Water
10 g Hyfoamer
80g Sugar
280g Sugar
..
Dec 02, 2013
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Create heat-stable and fat-free foams with MSK Hy-foamer
Hy-foamer
Create light and compact foams which hold beautifully in a swipe or swirl.
Can be served hot or cold.
Click the image to view the video..
Mar 18, 2014
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The Hy-foamer Souffle
Hy-foamer Souffle
Improve the lift and stability of your souffle with MSK Hy-foamer.
Click the image to view the video demo.
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Aug 06, 2014
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Eat Sheffield - Bartender of the year!
We were blown away with the skill and creativity of the finalists in this new category of the Eat Sheffield Awards. It was quite amazing to see just how far ..
Oct 06, 2014
Hy-foamer is a natural whipping agent used to improve or replace the use of egg whites. Hyfoamer will not over whisk or crack like an egg white will, it is also heat and acid stable which will allow for the production of flavoured meringues especially those with a strong citrus flavour and a low sugar content.
Hy-foamer can be used in a wide range of applications, from foams to pastry dishes.
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Create amazing, fat free foams from fruit or vegetable juices or even alcohol bases.
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Add to whipped egg whites in order to increase and improve the texture and volume of soufflés and mousse bases etc.
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Replace egg whites with Hyfoamer in marshmallows and macaroon recipes in order to produce fruity, acidic and egg-free petit fours.
Hy-foamer foams:
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are light and compact, slightly more rigid than ‘air’ foams.
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will hold beautifully in a swipe or swirl.
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can be served warm or cold.
Fruit and vegetable foams
Egg white free meringues and marshmallow
Enhance soufflés and macaroons
Simply whisk hy-foamer into fruit or vegetable juice to produce a light meringue style foam, this can be stabilised with the addition of sugar or xanthan gum.
Hy-foamer can produce savoury meringues due to the stabilisation of the foam with xanthan gum, just a very small quantity of sugar is required to crisp up the meringues.
White 1% hyfoamer into whisking egg whites to improve stability and increase over run.