How to Make a Culinary Foam

How to Make a Culinary Foam So, for the next step in the process, we are going to be making foam for this dish. To make this foam, we are using a base of -- in this cup here I have lime juice, fresh cucumber juice, mint, a little bit of chili and a little bit of kaffir lime leaves. In the lime juice itself, I have bloomed two sheets of gelatin. Now, this is a base that can be used either for culinary foams or for cocktail bases as well. So, we are going to take all these together and blend it up. Then add some egg whites to it and then put it in a thermo whip charger and charge it up. So again, we have one cup of base here with two sheets of gelatin bloomed into it and then into that, we are going to incorporate three whole egg whites. The gelatin and the egg whites are going to work in conjunction to provide a nice stable texture for that foam. When everything looks really well blended, at that point, we’ll add our egg whites to it and just give it a quick buzz. That’s all that’s really necessary. So, we are going to take this base and add it to our canister here. Charge it with nitrous and then allow it to cool. If we do not allow it to cool for the proper amount of time, the gelatin won’t setup and it won’t provide that structure or that body that is going to allow it to froth up and hold that shape without running and do a puddle on the plate. So, since this is about a third full, I will just be adding to it two canisters. After I add each canister, give it a really good shake, nothing to aerate that foam. It should be about good. So, allow this to chill for about half an hour and then it should be set to go.