How To Make Raspberry Foam - easy and delicious

Поделиться
HTML-код
  • Опубликовано: 10 дек 2024

Комментарии • 8

  • @christinecamley
    @christinecamley 10 месяцев назад +1

    Fabulous video Giorgi! Terrific! I want to try this for sure!! 🙂

    • @MixologyHacks
      @MixologyHacks  10 месяцев назад +1

      Please do! It's a wonderful foam.

  • @garysmith7840
    @garysmith7840 10 месяцев назад +1

    Great information, I am going to try this.

    • @MixologyHacks
      @MixologyHacks  10 месяцев назад

      Have fun! Let me know how it goes 👍🏼

  • @My_tie
    @My_tie 9 месяцев назад +1

    Do you have a preference when making foams whether to use soy lecithin or methylcellulose?

    • @MixologyHacks
      @MixologyHacks  9 месяцев назад

      It depends on the recipe and the desired outcome. If I want a light and airy foam, I use lecithin. On the other hand, if I need a creamier and thicker texture, I opt for methylcellulose. I prefer to use more lecithin because it has a longer shelf life. However, if I prepare for an event with a fixed menu, I choose methylcellulose as it produces a more consistent foam with a better mouthfeel.

  • @sztuka_mieszania
    @sztuka_mieszania 10 месяцев назад +1

    Did you use CO2 or N20?

    • @MixologyHacks
      @MixologyHacks  10 месяцев назад

      CO2 with this foam. I thought i mentioned it in the beginning. Apologies if it slipped my mind. You can use N2O, but with the Proespuma powder i use for the mint foam.