Cuisine moléculaire : sauce aérée à la gomme de xanthane / Molecular cooking: xanthan gum

Uploaded by cuisineinnovation on 04.08.2010

To make a strawberry sauce with xanthan gum,
run 300g of strawberries trough a centrifugal juicer.
Pass the juice trough a thin sieve and weight it.
For 200g of strawberries juice, add 1g of xanthan gum.
Mix until complete dissolution.
Pour the preparation into the siphon,
and inject one charger of gas into it.
...and serve.
Xhantan gum is a thickener.
The thickening action
slows down the motion of gas bubbles
in the food preparation.
You can serve this aerated sauce with a chocolate cake.