Licorice Espuma (Molecular Mixology)

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As previously written, we test past the potential of Molecular Mixology and this post is about Espuma. A little more descriptive name would probably be (cream) foam with taste.
Using a siphon, two cream cartridges, the powder mixture and 12 CI Pernod and the same amount of Monin Syrup Licorice, they managed to make a successful Espuma. The consistency is very similar to whipped cream, but can taste the varied infinitely, and partly so it is very airy.

So far only tested on a simple milkshake with vanilla ice cream, chocolate syrup and milk. Provides surely drink something extra. Ask The goal is finding the combination, right?

Se also: Spicy Campari Mojito

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Old time bartender from Denmark. Owner of DrinksMeister

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