Jan 2015

Easy Whip

Coffee

EasyWhip

EasyWhip is a product I designed for ‘Special Ingredients’ who produce a variety of innovative ingredients for cooks.
You can use it to make light airy mousses or meringues out of virtually any liquid. Simple to use - just blend
EasyWhip into your chosen liquid then whip it to a light stable foam. You can even dry these foams out at low temperature to make sweet or savoury meringue from almost any liquid.  

Bellow I’ve included some recipes using
EasyWhip and at the end of the post I also include a base recipes you can adapt and make your own, using your own choice of flavours, suited to your own unique creative dishes. 

Easy whip is available to buy online
HERE

Recipes, suggestions and tips Bellow

Mojito

Apple Mojito Meringue

300g Apple Juice
200g Caster Sugar
75g Fresh Lime Juice (approx 2 limes)
20g White Rum
15g Citric Acid
Zest of Two Limes
One drop of ‘Special Ingredients’ Mint Essential Oil
3g
EasyWhip


Combine the apple juice, lime juice, rum and mint oil in a jug.

Separately combine the dry ingredients - the sugar, citric acid, EasyWhip and lime zest.

Add the mixed dry ingredients into the liquid in the jug. Blend well until thickened.

Whip this mixture in a stand mixer (or with an electric whisk) on high for around 10 minutes until the mixture is light, airy and forms stiff peeks.

Spread this mixture thin on several non stick sheets.

Dehydrate at 60C for 8 hours in a dehydrator (or place in a low oven at as close to 60C as possible for 8 hours).

Store the meringue in a sealed airtight container until just about to serve.

Serving Suggestion -

Serve shards of the mojito meringue in a bowl with fresh mint as a refreshing, acidic, palate cleanser at the start of a meal or before dessert.

Beetroot

Savoury Beetroot Meringue

500g Beetroot Juice
80g Isomalt
20g Caster Sugar
3g
EasyWhip
Salt and Pepper

Mix together the isomalt, sugar and EasyWhip.

Mix this dry mixture into the beetroot juice and blend well until the mixture thickens.

Whip this mixture in a stand mixer (or with an electric whisk) on high for around 10 minutes until the mixture is light, airy and forms stiff peeks.

Pipe this mixture as mini meringue on a non-stick sheet then finish with a scattering of fresh ground black pepper.

Dehydrate at 60C for 8 hours in a dehydrator or place in a low oven at as close to 60C as possible for 8 hours.

Store the meringue in a sealed airtight container until just about to serve.

Serving Suggestion -

The beetroot meringue works especially well with cheese. Try serving with herbed goats cheese and apple puree, or as part of a savoury dish of your own creation.

Coffee

Coffee mousse

400g Freshly made coffee - cooled
150g Sugar
5g Cocoa Powder
Seeds of one Vanilla Pod
2g
EasyWhip

Combine the dry ingredients - the sugar, cocoa powder, vanilla seeds and easy whip.

Blend these dry ingredients into the cooled coffee until the mixture thickens.

Whip this mixture in a stand mixer (or with an electric whisk) on high for around 10 minutes until the mixture is light, airy and forms stiff peeks.

Store store this mousse in the fridge.

Serving Suggestion -

Serve as part of a dessert with complimentary flavours. For example, coffee mousse with finely grated dark chocolate, crushed caramelised hazelnuts and a caramel tuille.

Yoghurt

Whipped Yoghurt

200g Greek Yoghurt
150g Sugar
50g Water
25g Fresh Lemon Juice
3g
EasyWhip

Combine the dry ingredients - the sugar, and EasyWhip.

Now mix together the yoghurt, water and lemon juice.

Add the sugar and EasyWhip into the yoghurt mixture and blend well.

Whip this mixture in a stand mixer (or with an electric whisk) on high for around 10 minutes. This mixture will not reach stiff peaks but will form soft peaks and approximately double in size - resulting in a light mousse texture.

Store in the fridge

Serving Suggestion -

Serve as part of a dessert featuring soft fruit or other fresh, acidic, elements. For example, whipped yoghurt topped with fresh blueberries and peach and rosehip meringues made using EasyWhip.


Base Recipe and Tips Bellow

Base Recipe - For a Basic Mousse or Meringue

See the ‘Tips’ at the end of this post for more guild lines to help you great great results.

400g Liquid (flavoured liquid of your choice)
150g Sugar
2g
Easy Whip (0.5% of liquid weight)

Mix the EasyWhip and sugar together.
Add the sugar and Easywhip to your chosen liquid.

Blend these together well until all the solids are dissolved and the mixture thickens.

Whip this mixture to a stable foam ideally with a stand mixer but an electric whisk works as well. Whip for 5-10 minutes typically.

Serve as a foam/mousse or make dehydrated meringue

To create meringue either pipe the foam or spread it thin on a non stick sheet and dehydrate at 60C (or in a low oven) for 6-8 hours until crisp and dry. 

Store meringue in an airtight container until needed (them soften quickly if not kept air tight).


General Tips

Typical Percentage Use -  Typically use at at 0.5% - 1% of recipes weight.

Use fruit juices or vegetable juices as a base for your foams.

Thin liquids work best for these foams so if using a puree thin it with another liquid first.

It can take some time for the foams to form and whip to stiff peaks, allow 5-10 minutes whipped at high speed.

You can add alcohol to your recipe to create edible cocktails.

Use ‘Special Ingredients’ flavoured oils or flavour drops to create imaginative flavourful dishes.

For savoury mousses or meringue reduce the amount of sugar or replace it 1:1 with isomalt.

For longer term storage of EasyWhip meringue store along with silica packets in an airtight container.