How do you make ferran adria culinary foam?

Answer 1

You may see a lot online about a million types of Gelatin you can use to stabilize your foam. A lot of chefs also think the foaming world stops at the fancy isi canisters and other pressurized gasses.

Using the pressurized canisters works well; it will give you a stable foam from pretty much any liquid providing there is some fat or liquid solids (e.g. milk, caramel, fruit juice). For restaurant use, they are also good as they are very quick to use during service. But the resulting foam is very poor in quality and leaves a coating on the surface of your tongue (similar to the swirly cream you can get out of a can).

Using gelatin again gives you a nice stable foam. It is easier on the palate than the pressurized ones, but be careful not to over do it. It will either over thicken or split.

Using a stick blender and skimming the resulting foam will give a nice light texture to the foam but it won't last long and can sometimes split as it cools. For small portions such as canapes, it can be ideal.

You can make an egg white/lemon juice solution to add to your liquid. As your liquid comes to a simmer, drop a few drops of your solution in and hand whisk. DO NOT LET IT BOIL! It takes some trial and error because different sauces will need different ratios of the lemon juice and egg white. Get it right and you will have a flavorful, light, stable, colorful, perfect foam.