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

• 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

1. Mix the locust bean gum powder, inulin powder, and sweet whey powder together.
2. Add the resulting powder to the skimmed milk.
3. 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

• 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.