From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
1 – 12 ounce container frozen limeade
1 cup packed fresh mint leaves
1 teaspoon xanthan gum
2 teaspoons versawhip
In a small saucepan, bring drink concentrate to a simmer. Remove from heat and steep mint leaves in concentrate for 5 minutes. Transfer concentrate and leaves to a food process. Pulse until leaves have been liquefied. Run mixture through a fine mesh strainer. Retain liquid and discard leaf solids. Combine liquid & remaining ingredients in the bowl of a stand mixer. 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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