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.
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.
Seed the Mind, Harvest Ideas.