3 Ways To Make Foam (Gelatin, Agar-Agar or Cream)
A reference guide to three culinary-foam bases — gelatin, agar-agar and cream — with a worked Parmesan foam recipe.
Nutritionper per 300 g portion›
259
Calories
13.6g
Protein
3.9g
Carbs
21.1g
Fat
Ingredients
| 75 ml | milk |
| 63 g | grated Parmesan cheese |
| 63 g | 35% cream |
Instructions
3 Ways To Make CULINARY FOAM with Siphon (MUST-HAVE kitchen tool)
Gelatin-based culinary foam
- Use 0.4–1% of powdered gelatin to achieve light foam results.
- Use 1–1.7% of powdered gelatin for denser foam results.
- Add hydrated gelatin to any liquid that you want to make foam out of, but don't forget to cool down completely in the fridge (2 hours would definitely do the trick).
Parmesan foam recipe
- 75 ml milk
- 63 g grated Parmesan cheese
- 63 g 35% cream
Agar-agar-based culinary foam
- Use 0.3–1% of agar agar for light foam results.
- Use 1–2% of agar agar for denser foam.
- Add xanthan gum (totally optional) for even denser foam (different texture as well). Use 0.2–0.8% in this case.