make a foam or mousse that lasts long enough
to be savored; foams from juice are especially
ethereal. Similarly, when oil is whisked into a
puree or juice, the plant carbohydrates
insulate the oil droplets from each other, and
the oil and water phases separate more slowly.
The cook can therefore incorporate oil into a
puree or juice to form a temporary emulsion,
with richer dimensions of flavor and texture
than the puree alone. The thicker the puree,
the more stable and less delicate the foam or
emulsion. The consistency of a thick
preparation can be lightened by adding liquid
(water, juice, stock).
Frozen Purees and Juices: Ices, Sorbets,
Sherbets When purees and juices are frozen,
they form a refreshing semisolid mass that’s
known by a variety of names, including ice,
sorbet, granita, and sherbet. This kind of
preparation was first refined in 17th-century
Italy, which gave us the term sorbet (via