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Siphoned soufflé

bhsimon

By bhsimon
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bhsimon

bhsimon

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Anyone tried this?

 

I'm trying to think of something novel to do for my friends at an upcoming birthday weekend. We are renting a house in the Hunter Valley (Australian wine region) and food is a major component of our weekend. Last time I did fizzy fruit—the grapes and oranges were awesome and everyone enjoyed the unique experience. I want to do something quirky like that again.

 

The whipping siphon is easy to transport so I'm interested in using it. The siphoned soufflé in Modernist Cuisine, volume 4 page 297, has a chocolate variation that does not require propylene glycol alginate or maltodextrin (I don't have those things in my pantry, yet). That looks like it might be a good one to try. Anyone done that and have some advice for me before I dive in?

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bhsimon

bhsimon

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My partner and I did come up with some other interesting things to do. A light chocolate mousse. We’re going to try and infuse lychee into watermelon. Perhaps a foam to top our cocktails.

 

The siphoned soufflé is less appealing to us now; there are lots of impracticalities which I hadn't originally contemplated.

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