If you’re thinking of giving a herbal touch to your drinks, try the Bancha Hojica green tea and Chartreuse foam!
Personally I find sour drinks great due to their soft texture, which is the result of albumen or aquafaba. Foam can be an excellent substitute because, unlike albumen and aquafaba, they can be aromatized.
In this article I’ll be giving you the recipe for my green tea and Chartreuse foam, which I particularly like due to its soft consistency, its herbaceous and slightly dry flavour.
- 350 ml infusion of Bancha Hojica green tea
- 100 ml green Chartreuse
- 40 ml sugar syrup 2:1
- 5 gr gelatine sheets
First of all place 5 grams of gelatine in cold water for 10 minutes.
Place 5 grams of chopped Bancha Hojica green tea and 350 ml of water at 80°C in a sufficiently large container. Leave to infuse for 5 minutes and then filter using a coffee filter.
Strain the gelatine and mix with the tea infusion. The gelatine, after it has been softened, should easily dissolve inside the infusion that is still hot (it dissolves at 35°C). By over-heating, you risk losing its gelling power.
Now add the Chartreuse and the sugar syrup, mix well and pour the liquid into a cream whipper. Close the whipper and load a cream charger. Shake, cool to room temperature and place in the refrigerator for 2 hours. If you’re in a hurry, place the whipper directly in the fridge for 2/3 hours, but you may get a slightly less stable foam (it takes patience to create stable bonds).
After 2 hours in the fridge the foam is ready! All you need to do is pour it over the drink you prefer. One last bit of advice; when you pour the foam out of the whipper, hold it well vertically, dispense the foam gently but continuously, without interrupting the flow. You may well finish the gas inside the whipper instead of the foam!
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