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Dale's fabulous, frozen, frothy --- Apple Juice Souffle

 
Posts: 9002
Location: Victoria British Columbia-Canada
670
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It's not actually a souffle, but it is light and airy. I made a bunch of apple juice with this Champion juicer that cost $25 --- KA CHING --- that's cheap.

When the juice comes out, about a fifth of the volume is a frothy liquid that seems more flavorful than the juice. I think pectin may be the cause. It's quite stiff and the bubbles don't break quickly. Soluble fiber may cause the stiffness.

I was running out of jar space for juice and decided to scoop off the froth. It freezes with little loss of volume and even when totally frozen, it can be eaten with a spoon. Similar to sherbet but a rich flavor all it's own.

I'm going to freeze the froth from other fruits and vegetables to see how they perform, and I'll try a number of mixes.

I have puzzled over inventions for hours and seldom had anything work out this good with a 2 minute time investment.

I'll try mixing it with milk, corn syrup, ginger etc ... Before you know it, we'll have another high fructose syrupy delight to rot the kids teeth with.

There are bound to be many tasty and healthy combinations. Earlier this evening, I was thinking about how to reduce frothing. Now, I plan to run some oatmeal with the apples to try and increase frothing.

Updates to follow.
Oct-141.JPG
Champion juicer
Champion juicer
Oct-140.JPG
Similar to sherbet but a rich flavor all it's own
Similar to sherbet but a rich flavor all it's own
Oct-142.JPG
it can be eaten with a spoon
it can be eaten with a spoon
 
steward
Posts: 2482
Location: FL
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To reduce the frothing, add something to break the surface tension so bubbles don't last, or increase it so bubbles don't form.
Sometimes you don't need much to adjust the properties, a drop or two will do.
vinegar
salt
oil
lemon juice
schnaaps

 
steward
Posts: 7926
Location: Currently in Lake Stevens, WA. Home in Spokane
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Interesting. A new version of apple pie ala mode is born.

If these froths retain the flavors, they open new doors in cooking. For example, when doing chicken broths, you could add veggie froths to add flavor that would otherwise be poured down the drain.

Makes me curious. Could this be a new treat for chickens?

 
Dale Hodgins
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Location: Victoria British Columbia-Canada
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With vegetables, the froth could be stirred into gravy or could be mixed with fruit froth. I found the durability of the bubbles surprising.

Next time, I'll try adding other flavors. I'm not normally a vegetable juicer.
 
Dale Hodgins
Posts: 9002
Location: Victoria British Columbia-Canada
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So, I only did this once more. I ran Autumn olives through a blender to create a froth. Most bubbles broke, before they froze, so it was more of a popsicle with a bit of froth on top.

I'm sure there are several additives that could enhance this product. Anything we can feed the kids, that isn't a syrupy mess, I think is heading in the right direction.

I have some goumi berries today, so another test is in order.
 
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