Rose & Champagne Foam

Rose & Champagne Foam

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.

Ingredients

    • 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 

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. If possible, infuse the dried rose petals in the heavy cream overnight. 
    2. Begin preparing your champagne foam by soaking the gelatine sheets in room-temperature water. 
    3. Pour the cream with the rose petals into a saucepan, add the liquid glucose, and bring the mixture to a boil. 
    4. 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.
    5. 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. 
    6. Allow the contents to cool down in the siphon, shaking the siphon from time to time to aerate the foam further. 
    7. 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. 

Serving 

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. 

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