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Blue-Cheese Foam
© John Kernick

Blue-Cheese Foam

  • ACTIVE: 10 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 2 1/2 cups of foam
  • STAFF-FAVORITE
  • VEGETARIAN

Foams may seem passé, an overused chef trick. But their airy consistency can help make a good dish great. Consider the blue-cheese foam here, made by loading a homemade blue-cheese dressing into a siphon and charging it with gas. Whether you’re serving the blue-cheese foam with an iceberg-lettuce wedge that is all about cool crunch, or eating it with hot and crispy chicken wings, the light and frothy texture is a wonderful contrast.

Slideshow: Cheese Recipes

  1. 1/2 cup full-fat sour cream
  2. 1/2 cup buttermilk
  3. 1 1/2 ounces blue cheese, crumbled (1/4 cup)
  4. 1 tablespoon red wine vinegar
  5. Kosher salt
  1. Combine everything except the salt in a blender and puree until very smooth. Season the mixture with salt and pour it into the canister of a 1-pint iSi Gourmet Whip Plus siphon. Charge the siphon with one iSi cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon and refrigerate until well chilled, 30 minutes.
  2. To serve, hold the siphon upside down and shake it. Press the lever to release the foam.
Notes The 1-pint iSi Gourmet Whip Plus is sold on amazon.com for $109; 24 cream (N20) cartridges are $17. Serve With Sliced tomatoes, iceberg lettuce wedges, fresh figs or buffalo chicken wings.
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