Vermouth with Orange Foam

Name: Vermouth with Orange Foam
Total time: 120 min
Ingredients: 2.5 oz vermouth; 200 ml strained orange juice; 1 g Methylcellulose 50; 0.3 g Xanthan gum

Serves 1

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Vermouth with Orange Foam

youtube.com

Serves 1

Directions

1Squeeze a bunch of oranges and then strain the juice through a sieve, making sure to get as much pulp as possible.
2Sift in the xanthan gum and methylcellulose 50 into the orange juice.
3Blend the mixture until it is nice and incorporated.
4Pour the mixture into a cream whipper.
5Charge the cream whipper with one nitrous charge.
6Shake the cream whipper well.
7Leave the cream whipper in the fridge for at least two hours before use.
8To serve, add a nice big ice cube to a glass.
9Add however much vermouth you want to the glass.
10Top off the drink with some orange foam.

Ingredients

2.5 oz vermouth
200 ml strained orange juice
1 g Methylcellulose 50
0.3 g Xanthan gum

Equipment

strainercream whipperblenderglassice cube

Tips

Make sure to get as much pulp as possible when squeezing oranges for a more luxurious foam texture.
Use a vegan stabilizer blend of xanthan gum and methylcellulose 50 as an alternative to foam magic.
Chill the cream whipper for at least two hours before use.

Vermouth with Orange Foam

Serves 1

youtube.com

Vermouth with Orange Foam

youtube.com

Serves 1

Directions

1Squeeze a bunch of oranges and then strain the juice through a sieve, making sure to get as much pulp as possible.
2Sift in the xanthan gum and methylcellulose 50 into the orange juice.
3Blend the mixture until it is nice and incorporated.
4Pour the mixture into a cream whipper.
5Charge the cream whipper with one nitrous charge.
6Shake the cream whipper well.
7Leave the cream whipper in the fridge for at least two hours before use.
8To serve, add a nice big ice cube to a glass.
9Add however much vermouth you want to the glass.
10Top off the drink with some orange foam.

Ingredients

2.5 oz vermouth
200 ml strained orange juice
1 g Methylcellulose 50
0.3 g Xanthan gum

Equipment

strainercream whipperblenderglassice cube

Tips

Make sure to get as much pulp as possible when squeezing oranges for a more luxurious foam texture.
Use a vegan stabilizer blend of xanthan gum and methylcellulose 50 as an alternative to foam magic.
Chill the cream whipper for at least two hours before use.