TGRWT reminder and frozen rose foam

rose-foam-spoon-2 Rose foam at room temperature

Just a small reminder that the deadline for the current round of TGRWT #17 is a little later than usual: May 8th. I took the picture above for last month’s TGRWT (where it was combined with chicken) and came to think that it actually qualifies for this month’s TGRWT as well. It’s rose foam on a spoon with apple, celery and almonds, and the foam is sprinkled with a little pepper.

As an experiment I tried to freeze the leftover rose foam and was quite surprised by the resulting texture. It was easy to scoop due to the incorporated air and had a nice mouth feel. There were no ice crystals and the texture was almost a little chewy. What would one call this? Ice cream? Sorbet? No – there is no cream and the texture is much lighter. Frozen sorbet? Foamed sorbet? Frozen foam? Any suggestions? I think I’ll make a variation of the frozen foam for TGRWT #17 😉

rose-foam-frozen-1 Frozen rose foam

rose-foam-frozen-2 Frozen rose foam is easily scooped due to all the air bubbles


  1. Maybe call it a semifreddo? It sounds similar to the semifreddo in Thomas Keller’s “Coffee and Doughnuts” recipe. His is made with whipped egg yolks, whipped cream, and whipped egg whites, folded together (along with some espresso extract and sugar) and frozen. The texture reminded me of frozen foam.

  2. Or parfait? Someone also suggested meringue ice. The texture is similar to the egg white based foams, but a name should perhaps suggest that this is a foam without egg whites?

  3. That looks and sounds great! It is almost reminds me of the foamy/whipped Jello gelatin my grandmother would make. I miss that stuff. Any clue on how to make it?

    My product for rose + apple will not be done until June. This combo inspired me to make some rose + apple wine.

  4. Erin – there are a number of gelatin based foams in “Texture – A hydrocolloid recipe collection”. Most of the directions call for a whipper with nitrous oxide, but there’s no reason you couldn’t achieve a foam with a normal hand mixer.

    I also googled a little and found an old recipe for “Whipped Jell-O” from a “Joys of Jell-O” cookbook:

    How to Whip Jell-O Gelatin
    One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin – just whip it until thick and fluffy. Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until fluffy and thick – about double in volume results in the best eating and quality flavor.

    [found via RecipeZaar]

    I should also add that you can probably add anything milk or cream based while whipping if desired, such as yoghurt, ice cream, creme fraiche, sour cream or heavy cream.

  5. Hi.

    Just wanted to let you know that we use this as palate cleansers between the entré and the main course on our set menus where I work. We just call them “frozen foam from…”. The two we’ve used most often are frozen foam from sea buckthorn and pineapple with pepper.

  6. We use various gelling agents, mostly one that I can’t remember the name of that is based on algae, but we have also used gelatin.

    It’s basically the same way we make foams as the raspberry foam we currently serve with crema catalana but quickly frozen in individual forms (that are themselves prefrozen).

    The light texture and high level of acidity makes them perfect as non-filling palate cleansers.

  7. Ice Foam is the first thing that popped into my mind. I have been working on a low-tech rose-apple concoction – Apple Rose Granola. I still need to make a few more refinements and will share the results once I get it where I want it.

  8. we have used frozen vanila foam – basic custard, foamed in a siphon- and frozen lime air in several desserts. the large amount of air creates great texture in low sugar frozen desserts. you can follow some of our experiments on

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