Blackcurrant Foam

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Written by Jason Logsdon

Blackcurrant is an usual berry in the United States but is much more common in Europe. This foam is on the thicker side and is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce with fish. You can also make a twist on Kir, a classic French cocktail, by topping some white wine with the foam.

Black currant gelatin foam 2

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chocolate foam recipe you can check out the following.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Blackcurrant Foam

  • Published: April 20, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 4 Hours

Blackcurrant Foam Ingredients

For the Blackcurrant Foam

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

400g blackcurrant juice
Sugar or honey, optional
2 gelatin sheets or 1/2 packet gelatin powder, 0.9%

Blackcurrant Foam Instructions

For the Blackcurrant Foam

At least 4 hours before serving

Taste the blackcurrant juice and add sugar or honey to sweeten it if needed.

Pour 75 to 100 grams of blackcurrant juice into a pot with the gelatin. Let the gelatin bloom for 5 to 10 minutes.

Once the gelatin has bloomed heat the pot over medium to medium-high heat while stirring until the gelatin has dissolved and is evenly dispersed. Stir in the remaining blackcurrant juices.

Pour the blackcurrant mixture into a whipping siphon and charge with nitrous oxide according to the manufacturer's directions. Refrigerate the whipping siphon until the gelatin sets, typically 2 to 3 hours.

Dispense the foam when you are ready to serve your dishes.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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