Recently, I received two new juice flavors from POM Wonderful, POM Nectarine and POM Kiwi. I enjoyed sampling both of those flavors. POM Nectarine was a particular favorite with great balance of tartness and sweetness. I decided to do some molecular gastronomy experiments to further explore the layers of flavor by transforming the liquid juice into different textures.
First, I added 1/2 teaspoon of lecithin to 1/2 cup of POM Nectarine juice and blended it with my immersion blender to make a POM Nectarine Foam.
It was incredibly light and airy and tasted slightly sweet, with nectarine flavor dominating and with almost no tartness at all.
Next, I filled a bowl with the Pom Nectarine foam.
I covered my bowl with plastic wrap and it in a freezer, without stirring at all overnight. It looked exactly the same as the day before!
Of course, it was completely frozen. It wasn't exactly the texture of a sorbet or granita, but something a little bit different, with with the tiny air bubbles still intact. The flavor was fascinating as well as it was basically separated in different layers - tart flavor of pomegranate was concentrated in a middle, following by a layer of sweet nectarine and ending with a surprise savory finish, most likely due to the lecithin addition.
When this frozen delight began to melt, I was happy to see it turning back into a regular foam! This was a fun exploration.
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The winner of the Park Avenue Celebration cookbook is Faith (randomly selected using random.org)! Please send me your mailing address here or natasha@5starfoodie.com .
