From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
1 – 14 ounce can fat free, sweetened condensed milk
½ cup fat free, evaporated milk
1 teaspoon xanthan gum
1 Tablespoon Verswhip
3 Tablespoons chicory root powder
In the bowl of a stand mixer combine all ingredients. Beat first on low to blend. Gradually increase speed until you are able to have the beaters on high. Continue to beat until you have a stiff foam.
Serving suggestions: Use as a foamy sauce for plated desserts.
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