Whether it’s Valentines, Palentines or Galentines Day you’re celebrating, this rose and champagne foam will have you feeling the love. A romantic dream of dried rose petals and champagne, the heart of this champagne foam consists of a delicate base of white chocolate which perfectly ties the sweet aroma of the rose petals in with the fruity, somewhat nutty flavour of champagne. The foam is a perfect addition to any dessert, pairing especially well with vanilla ice cream. Chef Rui created a delightful entremet using this rose and champagne foam.
- 15 g dried rose petals
- 200 g heavy cream (35% fat)
- 300 g white chocolate
- 3 gelatin sheets
- 50 g champagne
- 50 g liquid glucose
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
- If possible, infuse the dried rose petals in the heavy cream overnight.
- Begin preparing your champagne foam by soaking the gelatine sheets in room-temperature water.
- Pour the cream with the rose petals into a saucepan, add the liquid glucose, and bring the mixture to a boil.
- Strain the boiling mixture over broken up pieces of white chocolate and emulsify the mixture with a hand-held mixer. Add the gelatin sheets and champagne and combine everything well.
- Strain the mixture into a siphon, connect your Smartwhip and charge it to 10 bar. Disconnect your Smartwhip and shake the siphon to evenly distribute the gas.
- Allow the contents to cool down in the siphon, shaking the siphon from time to time to aerate the foam further.
- Once the siphon contents have reached a temperature of 30ºC or less, you can place the siphon in the fridge to fully cool the champagne foam or release the foam into a silicone mould (or equivalent) for an entremet.
Serve the champagne foam alongside vanilla ice cream or as the top layer of an entremet. Following Rui’s entremet recipe, you need a layer of red velvet cake, raspberry jelly and a stable Gâteau Breton cake as a base.