Foam of Kama with Cranberry Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is plant-based and suitable for vegetarians.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor complexity while being a natural sweetener.

kama flour

🥗Healthier: oat flour

💰Cheaper: none

Oat flour is gluten-free and adds a nutty flavor.

Soak gelatin in cold water until softened, about 5 minutes.

Heat heavy cream in a saucepan over low heat until warm, but not boiling.

Add soaked gelatin to warm cream, stirring until dissolved completely.

Mix kama flour, sugar, and vanilla extract in a bowl.

Gradually add the gelatin mixture to the kama mixture, whisking until smooth.

Chill the mixture in the refrigerator for about 30 minutes until slightly thickened.

Whip the remaining heavy cream until soft peaks form.

Fold the whipped cream into the kama mixture gently until combined.

Pour the mixture into serving glasses and refrigerate for at least 2 hours until set.

Prepare cranberry sauce by combining cranberries, lemon juice, honey, and a pinch of salt in a saucepan.

Cook the cranberry mixture over medium heat until the berries burst and the sauce thickens, about 10 minutes.

Let the cranberry sauce cool completely.

Serve the foam of kama topped with cranberry sauce and garnish with mint leaves and crushed nuts.

Cooking Techniques

Spice Level:

Dietary

Allergens