Light, airy, and delightfully sweet – this caramel foam adds a magical touch to any dessert
Here is how you do it
Instructions:
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Prepare the Gelatin:
Soak the gelatin sheet in cold water for about 5 minutes until softened. -
Combine and Heat Ingredients:
In a saucepan, combine the Brunost™, sugar, heavy cream, and milk. Heat the mixture over medium heat, stirring occasionally, until the Brunost™ is completely dissolved. -
Incorporate the Gelatin:
Remove the mixture from heat and let it cool slightly. Squeeze the water from the softened gelatin sheet and stir it into the warm mixture until dissolved. -
Strain and Siphon:
Strain the mixture through a fine sieve to ensure smoothness. Pour the strained mixture into a siphon bottle, charge with 1-2 gas cartridges, and shake well. -
Chill and Serve:
Refrigerate the siphon bottle for at least 2 hours. Dispense the foam over ice cream, cakes, or desserts as a unique, creamy topping.
