Recently, I’ve become infatuated with bubbles and carbonation, and I’ve been on a mission to find ways to introduce bubbles as a texture in desserts. So adding a soda to the menu was a natural. With the help of David Arnold, Director of Culinary Technology at the French Culinary Institute, I’ve built a carbonation rig for the pastry kitchen at Jean Georges. Don’t let that scare you from trying this recipe, though. All you need at home is a soda siphon. Using a half-size hotel pan and perforated hotel pan (which you can buy online from BigTray) ensures that the strawberry water freezes and defrosts evenly during the clarification process.
Cooks' Note
Birch beer extract is available online from Terra Spice Company.
