aromatic plants, which gives a cool and smooth effect to the dish.
III.16.8.1. Recipe of the infusion used in the gelled foam.
Figure 40 : foams of hot pepper at
From the left to the right:
4,5 %; 3,5%; 2,5%; 1,5%
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This infusion is filtered and a solution of gelatine (10 sheets (about 20 g) for 1 liter of water) is
added. A parsley puree, which gives a beautiful green colour to the mixture is added and we start to
whisk the solution in a mixer. Then, we whisk the mixture with hand, on ice.
III.16.7.2. Meeting with Pierre Gagnaire:
According to Pierre Gagnaire, the foam on is too thick, and the quantity of air bubbles is not
enough important. We tried to whisk again the foam but the air bubbles didn’t stay in the solution. We
looked after which factor has an impact on the foam texture.
We tried to set foam without adding some chlorophyll. The foam mass was 169 g and its volume
was 11 x 8 x 4.8 cm = 422.4 ml. This foam had a good texture, but was not satisfactory in colour.
Furthermore, the same solution, whisked by hand gave a better result in terms of texture; lighter and
more foamy, as wanted by the Chef.
Figure 42 : Gelled foam with the plant infusion.
Figure 41 : gelled foam from the
« Menu fraicheur ».
Figure 43: A quenelle of the gelled foam.
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Also, we tried to set a foam with some chlorophyll (one tablespoon). The foam mass was 170 g
and its volume was 11 x 8 x 2.3 cm = 202.4 mL. This foam was heavy and contained eight time less air
bubbles than the forme
III.16.7.3. Discussion/ Interpretation:
Is the chlorophyll responsible for heaviness of the foam?
Of what is constituted this chlorophyll? The chlorophyll is a lipid (oil droplets are observed at the
Are additional proteins added? (from the white stock?)
The chlorophyll is important for the colour of the infusion, but its quatity has to be small in order
not to make the foam fall down.
Is the chlorophyll totally needed? Can’t we infuse the parsley with the other aromatic herbs? Can