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 topped with a light and airy Strawberry Foam, made with Hyfoamer and Xanthan Gum.
Ingredients for the Rhubarb Jelly
- 6g MSK Carrageenan Iota
- 10g Sugar
- 500 ml Rhubarb Poaching Liquor
- 8 drops MSK Rhubarb Flavour Drop
- 0.5g MSK Malic Acid
Ingredients for the Strawberry Foam
- 100 ml Jus Fraise
- 1g MSK Hyfoamer
- 1g MSK Xanthan Gum
Blend the Carrageenan Iota with the sugar and add to the poaching liquor.
Bring this mixture to the boil.
Remove from the heat and add the Rhubarb Flavour Drop and Malic Acid.
Pour the mixture into small shot glasses.
Fill one third of each glass with the mix.
Allow the jelly to set.
Mix all the ingredients together and place on the machine with the whisk attachment.
Whisk until the mixture is fully aerated.
Top each of the shot glasses with the foam and serve.