Recipe: Rum and egg nog espuma (foam)

a very light egg nog

This is a nice twist on serving a rum and egg nog.  I used it as an element on a dessert plate recently, just as a small taste of the Christmas season coming and not wanting to jump in too strong.  I didn't go too heavy with the gelatin on this, I wanted the foam to hold some air and give the option of using a spoon, but also wanted to keep it light and even drinkable like an airy milkshake.  I really liked the visual effect of how once out of the iSi gun, the bubbles expanded slightly, then the gelatin held its ground.  This could be served as I did as an element on a dessert (you can up the gelatin if you want it stronger) or it could be served on its own as a light welcome cocktail at a holiday party.  It would be a perfect top off garnish if you made the rompope recipe and were serving it to guests.  I even made an egg nog cappuccino, but you don't want to wait too long since the heat of the coffee will work against the gelatin in the foam.  This recipe is suited for a single load in a standard iSi canister.

soak the gelatin

You will need:

750ml / 3C          egg nog

80ml / 1/3C         dark or spiced rum

3 sheets               gelatin

melt the gelatin with rum

Method:

 - soak the gelatin, then drain

 - gently warm up the egg nog in the microwave (just so the gelatin doesn't seize) 

 - heat the rum up in the microwave to fairly hot

 - melt the gelatin into the rum

 - mix the rum and the egg nog

 - load into the iSi gun

 - screw the top on and give it two NO2 charges, shaking well after each one

 - chill completely - at least a few hours or even overnight

mix with egg nog

 - shake well and serve

egg nog cappuccino!

charge and chill