How do I make a foam?

[tomchef]

i am looking for info on how to make a foam.im not sure how to go about it at all, but i need to make a truffle foam to garnish a rissotto.any advice would be greatly appreciated. tnks

 

[kitchenelf]

tom - I wish I could help you but I can't. If ironchef were here he could for sure!!! Hopefully he'll be on before you need to make it.

 

[ironchef]

There's three things that I can think of that you can use:

1. Carbon Dioxide powered Whipped Cream Dispenser

2. Milk Frother from a cappucino machine

3. Immersion blender

Making a foam also works best when combining the liquid/sauce with a stabilizing agent such as gelatin soaked in cold water or lecithin.

I've found that the immersion blender works well with thicker liquids like say, if you want to foam a beurre blanc or a thick cream reduction. For thinner liquids, the dispenser works best. But you can use either or, the key is the stabilizing agent. The milk frother would be as a last resort.

 

[Shunka]

Another thing learned today!!!!!

 

[Mel!]

Reply

Cool.
A stabilizer. I never thought of that. I usually just make the foam, and hope it stays foamy.

Mel