White Chocolate Clouds Gelatin Foam Recipe (2024)

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Written by Jason Logsdon

When people think of gelatin, they typically think of hard, wiggly Jello but gelatin has a wide range of textures. This recipe illustrates just how delicate it can be, especially when it is used in a foam.

These white chocolate clouds are easy to prepare, they are just white chocolate, water, and gelatin but the flavor and texture is amazing. Be sure to use a good quality white chocolate, it will make all the difference. I usually serve it over blueberries and raspberries, but it also goes great over almost any kind of fruit. You can also use it as a topping for other desserts, it's awesome on chocolate mousse or brownies, in place of whipped cream on cherry pie, or as a topping for ice cream.

White Chocolate Clouds Gelatin Foam Recipe (1)

Modernist Tools, Ingredients, and Techniques Used

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

  • Basic Modernist Equipment
  • Gelatin
  • Whipping Siphon
  • Guide to Modernist Foams
  • Gelification Technique

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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White Chocolate Clouds Recipe

  • Published: December 18, 2014
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 2 Hours
  • Makes: 7 to 15 servings

White Chocolate Clouds Ingredients

For the White Chocolate Clouds

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.

200g water
1.8g gelatin, about 1 gelatin sheet, 0.9%
175g white chocolate, coarsely chopped

To Assemble

Assorted berries or fruits
Mint leaves
Basil leaves
Orange zest

White Chocolate Clouds Instructions

For the White Chocolate Clouds Gelatin Foam

Pour the water into a pot. Add the gelatin and let it bloom for 5 to 10 minutes. Once bloomed, heat the pot over medium heat while stirring until the gelatin dissolves.

Slowly add in the chopped white chocolate pieces, whisking as you go, to melt them all. Remove from the heat, let cool slightly and pour into a whipping siphon.

Seal the whipping siphon and charge it fully. Place in the refrigerator for at least an hour or two to let the gelatin set completely. The foam can be stored in the refrigerator for several days.

To Assemble

Place the berries or fruits in the bottom of a bowl. Firmly shake the whipping siphon, making sure you hear the foam move inside, then dispense on top of the berries. Sprinkle on some mint and basil leaves then finish with a little orange zest.

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All tags for this article:Chocolate, Dessert, Foam, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Party Foods, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams

White Chocolate Clouds Gelatin Foam Recipe (2)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 co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.

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White Chocolate Clouds Gelatin Foam Recipe (2024)

FAQs

Can you make foam with gelatin? ›

As a surfactant (or “surface active agent”) gelatin has the ability to decrease the surface tension of water. This makes it an excellent whipping and emulsifying agent. So how does it work? Within the water phase of the foam or emulsion, the gelatin forms a gel and thus stabilizes the food matrix.

What is the ratio of gelatin to foam? ›

If you are using sheet gelatin you would normally use 0.2 to 0.55 sheets per 100 grams of liquid for light foams or 0.55 to 0.9 sheets per 100 grams of liquid for dense foams.To make a gelatin foam, first hydrate the gelatin then disperse it into the liquid you want to foam.

How do you make edible foam at home? ›

A whipping siphon, liquid such as juice and the secret ingredient of gelatine are all you need to make culinary foam at home. The more gelatine, the more protein and the thicker your foam. Heat the liquid, add the sheets of gelatine and stir until they dissolve.

What is foam magic made of? ›

modernist pantry has a product called Foam Magic which consists of maltodextrin, methycellulose, and xantham gum.

What ingredients make foam? ›

One of the simplest ways to create a foam is to combine a liquid with a thickening ingredient, such as xanthan gum. Then you introduce air into it, usually through whipping, blending, or using a whipping siphon. This usually results in a coarse, wet foam that is on the lighter side.

Is gelatin a foaming agent? ›

A foaming agent is a substance that can form a thin film around the gas bubbles and prevent them from coalescing. Common foaming agents in food include proteins, such as egg whites, gelatin, and casein, and polysaccharides, such as pectin and xanthan gum.

What happens when you add gelatin to mousse? ›

If the air collapses out of the cream and eggs, the mousse loses its unique structure and much of its desirability. One of the best ways to prevent the mousse from completely deflating is by adding a bit of powdered gelatin into the mix.

How do you make a gelatin sponge? ›

30 gram gelatin are dissolved in the 70 gram water, are heated to 80 ℃, stir, obtain 30% aqueous gelatin solution. Pour aqueous gelatin solution into plate,, obtain the degree of cross linking and be 99% gelatin hydrogel with cobalt-60 irradiation 20kGy.

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