Culinary foams have become a little naff, but actually, a well-made and flavoured foam can add an interesting element and texture to a dish. They’ve been around in the kitchen for a long time in versions such as whipped cream or mousse, but have recently been swept up in the molecular gastronomy trend and are often found in savoury versions to decorate dishes or add an extra layer of flavour.
They’re pretty easy to make at home too if you have the right ingredients and equipment: the first thing you need to buy is a siphon.
The six great video recipes below will guide you step by step to how to make culinary foam at home, while ahead of that the first video explains a little about the science behind culinary foams.
Take a look below
Read next: how to make fluid gels
Video 1 – Super-Classy Culinary Foam
- A whipping siphon, liquid such as juice and the secret ingredient of gelatine are all you need to make culinary foam at home.
- The more gelatine, the more protein and the thicker your foam.
- Heat the liquid, add the sheets of gelatine and stir until they dissolve.
- Chill over an ice bath and pour into your whipping siphon.
- Charge the siphon and give it a good shake to create the perfect foam.
