Cookbook:Super Foamy Milkshake
| Super Foamy Milkshake | |
|---|---|
| Category | Beverage recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
The Super Foamy is a highly viscous milkshake with a smooth, airy texture. It is low-fat and, for a shake, high-fiber. Best of it all, due to its thickness it's easy to eat one's fill on a single portion. With the prototype recipe provided here, variations can be made by adding different flavors such as vanilla, banana or strawberry.
Ingredients
edit- 1 teaspoon (2 grams) locust bean gum powder
- 1 tablespoon (10 grams) inulin powder
- 2 tablespoons (10 grams) sweet whey powder
- 200 ml skimmed milk
Procedure
edit- Mix the locust bean gum powder, inulin powder, and sweet whey powder together.
- Add the resulting powder to the skimmed milk.
- Using an electric mixer, whip for 2 minutes until the product has turned to a fine foam. While whipping, move the whisks up and down so that air gets whipped into the shake.
Notes, tips, and variations
edit- Add the syrup or flavor of your desire.
- Any sources of fat must be excluded for the foam to build up. Therefore, the milk must be very low fat. When using cocoa powder for creating a chocolate milkshake, do not use the mixer to spread the flavor—use a spoon instead, as the fat in the powder could cause the foam to collapse.
- Artificial sugar substitutes are best for giving the shake a sweet taste.
- One serving equals approximately 700 ml in volume and 104 kcal in energy.
- The locust bean gum acts as the thickening agent, and the inulin gives the shake a smooth, "mouthful" texture.
- The sweet whey powder (along with the milk) acts as the component producing the foam. Whey drink powders are readily available on the market. They contain around 95% sweet whey powder with flavor and sweeteners added. They can be used to substitute the pure sweet whey powder. You can also use a fresh egg white from a medium sized egg.