
Pecan Foam
1h 15m
Caramelized pecans blended with crème anglaise to make an airy, light and flavourful foam. You can use any kind of nuts you'd like in this recipe!
The pecan foam can be used to add an airy and nutty touch to your desserts.
Add 4 tbsp of water and 60 g of white sugar to a medium pan
Cook over medium-low heat, stirring occasionally, to obtain a light brown caramel
Add 125 g of pecans and stir to coat them with the caramel. Remove from the heat
Add a mixture of 100 g of milk and 300 g of heavy cream to a medium pan. Add 5 g of salt and heat it over low heat until lukewarm
Add the caramelized pecans to a blender
Add about ½ of the milk and cream mixture and blend on hight speed until completely smooth and lump-free. Add the other ½ of the mixture and blend to combine. Strain the liquid
Place 1 gelatin leaf in a bowl of ice water to soften. Add a mixture of 300 g of milk and 100 g of heavy cream to a small pan. Bring it to a boil over medium heat
Whisk together 100 g of egg yolks and 60 g of sugar until completely dissolved
Pour about ½ cup of the mixture into the egg yolks and whisk
Transfer the yolks to the pan with the rest of the milk and cream mixture. Whisk constantly over low heat until slightly thickened. Remove from the heat
Squeeze the water from the gelatin leaf. Add it to the mixture and whisk until dissolved
Add the blended pecan mixture to the bowl and whisk to combine. Place it in the refrigerator until it is completely cool
Transfer the pecan foam mixture to a 1 l whipped cream dispenser
Use 2 chargers. Shake well and keep it refrigerated. The pecan foam is ready
Use it to upgrade your desserts!
Yield 10 portions
Pecan
125 gHeavy Cream
400 gMilk
400 gGelatin Leaf
1Egg Yolk
100 gWhite Sugar
60 gSalt
5 gWater
4 tbsp
Equipment
Kitchen Scale
Whipped Cream Dispenser