Make Culinary Foam. The handheld immersion blender. A culinary foam consists of natural flavours such as fruit juices or vegetable purees soup and stock bases mixed with gelling or stabilising agents such as lecithin gelatine or natural fats in cream and other dairy produce.
The bubbles just dissipate rapidly. 03122015 For best foaming action be sure to pick liquids that are thin and watery and do not contain many particles. 05062014 Any modernist thickener such as xanthan gum guar gum or locust bean gum will allow a foam to form.
The thickness of the foam gelatin makes depends on the amount and quality used.
Theyre pretty easy to make at home too if you have the right ingredients and equipment. One of them you may already have in your cupboard. Even water will form bubbles if you shake it enough with air. If you want to make a foam from a thicker sauce you can try watering it down until it becomes thinner and running it through a chinois if there are larger particles in it.