Edible Rhubarb Foam - fine dining
Ingredients
- 70 ML MSK Rhubarb Flavouring Compound
- 230 ML Water
- 15 Grams Caster Sugar
- 15 Grams Hyfoamer
- 3 Grams Xanthan Gum
Instructions
- Start by adding all these ingredients together, and mix it on low until all powder has melted and sugar dissolve.
- Increase the speed maximum and continue to whisk until farm has developed it will take around 6 to 8 minutes.
- Place in fridge and serve on your plate.
- If the foam start to decrease you can whip the foam back again to the desired volume.