Details
210 S is a blend of natural gums that stabilize and thicken foods. It imparts a creamy mouthfeel and improves freeze-thaw characteristics. It is stable at low pH and is capable of withstanding retort conditions and homogenization.
This product is certified Kosher (Pareve) by the Orthodox Union
Emulsions (Cold Buttered Rum) recipe by Dave Arnold:
RECIPE(S)
Horseradish Lemon Chilled Hollandaise Sauce
You can make delicious cocktails that incorporate fats by taking advantage of emulsions. Here we discuss the science behind emulsifiers like gum arabic to make a butter syrup for a "cold buttered rum" cocktail.
Equipment
- 210 S
- Digital scale
- Hand blender
- Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, muddler)
- Angled measuring jigger
Butter Syrup
- 200 grams water
- 150 grams melted unsalted butter
- 200 grams granulated sugar
- 3 grams 210 S
- 10 allspice berries, crushed
- Heat the water and infuse allspice berries for 5 minutes at a simmer, then strain out the allspice
- Hydrate the 210 S in the allspice water using the hand blender
- Add the melted butter and blend until smooth
- Add the sugar and blend until smooth
- Store outside the fridge until needed
Cold Buttered Rum
- 2oz (60ml) spiced rum
- Fat oz (1 1/8oz, 33.75ml) of butter syrup
- 1/2oz (15ml) freshly strained lime juice
- Combine all ingredients in a shaker
- Add ice and shake for about 15 seconds
- Double strain into a chilled old-fashioned glass
