Using the newer technologies that are available in the kitchen, we’re now able to create textures without diluting the flavor of the prime ingredient. The Methocel in this recipe turns tangerine juice—or any juice—into an airy foam that I pipe into sticks and then dehydrate to make the sticks crisp. These are great as a garnish for ice cream, as well as being an integral part of the Lemongrass Ice Cream dessert on page 115.
If you have a dehydrator, use it for this recipe. Line the trays with acetate, set the dehydrator to 135ºF, and dry the sticks for 12 hours.
Recipe information
Yield
makes about 40 sticks
Ingredients
Preparation
Step 1
Heat the oven to 150°F. Line a baking sheet with a Silpat or parchment.
Step 2
Combine the sugar, Methocel, xanthan gum, and citric acid in a small bowl and blend well.
Step 3
Pour the tangerine juice into the bowl of a standing mixer fitted with the whisk. Turn on to medium high and add the dry ingredients a few grains at a time, so they won’t clump. Continue to beat until the foam has increased to about eight times the original volume.
Step 4
Fit a pastry bag with a plain tip (#802 or #803 is ideal). Fill the bag with the tangerine foam and pipe 3-inch-long sticks onto the baking sheet. Dry in the oven until crisp, 9 to 10 hours.
Step 5
Store in an airtight container.
