Escoffier On Line

Has anyone made foam sauces? i cant find references anywhere?

Foam sauces have been around for a long time. Technically whipped cream and sabayon are foam sauces because of the air incorporated into then, but I realize that’s not what you are referring to.

From what I understand you start with a very flavorful essence or base and then foam it. I have seen folks use the milk steamer from a cappuccino machine to do this. I believe that proteins by their nature can produce foams so using a milk as a substrate or possibly egg whites can do the trick.

I have never done this in production and even after doing a couple of Google searches could find very little information on this.

Cheers,

CC

Yeah cheers Chris im sorted thanks,
I have already found a heap of stuff thanks mate.dion

Could you share a couple of piles of what you found?

CC

Heres one Chris,I just used the butter, cream, liquer and sp as a base and tried this ,you could use anything.


Coral Foam

* 1 tbsp unsalted butter
* 1 small shallot, finely chopped
* 1 tbsp Brandy
* 1 tbsp red lobster roe, (coral)
* 125ml fumet
* 4 tbsp double cream
* Salt, and freshly ground black pepper

Method

1. Melt the butter in a saucepan over medium heat. Add the shallot and gently fry for a few minutes until soft but not coloured.

2. Add the brandy, ignite with a long taper and flambé for a few seconds to burn off the alcohol.

3. Add the roe and the fumet and simmer until reduced by half.

4. Add the cream and reduce by another half.

5. Season to taste.

6. To make the foam, use a hand blender and whiz to a froth. Use only the foamy part of the sauce.



Try with seared scollops or lobster tails?? up to you