Salsa Verde Espuma experiment

[Guest guest]

I am so pleased with the results of this experiment this afternoon. I am making

some Southwestern Flavored Chicken Breasts for dinner and wanted something to

sort of dress up the plate. This foam is perfect. My store has a pretty nice

fresh salsa in the dairy case so I used it but you could use a jarred one or

homemade. Whatever floats your boat.

Unfortunately, I just had to taste the foam so the picture is not as pretty as

it could be but it will give you the idea.

Go here for the picture.

http://www.flickr.com/terrypogue

Salsa Verde Espuma

Ingredients

16 ounce Salsa Verde -- fresh

1/4 teaspoon Xanthan Gum

1/4 cup sour cream

1 teaspoon cumin -- ground

salt to taste

water or cream as needed

Instructions

Puree the Salsa Verde (I used the Vitamix) until very very smooth. Add the

Xanthan Gum. Add the sour cream, ground cumin, and salt to taste.

Put through a fine sieve. You want the liquid to measure 2 cups if you are using

the 1 pint iSI Whip. Add cream or water to come up to the 2 cup point on the

measuring cup. It shouldn't be more than a little bit.

Charge with one cartridge and shake a few times. Refrigerate on it's side for at

least 30 minutes.

Recipe Notes

If you would like a molded salsa use 1 packet of Knox Gelatin.After blooming

the gelatin, heat a little of the salsa to dissolve the gelatin.

Exported from A Cook's Books -- Recipe management for Macintosh