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 

Richard Blais
July 2013

Gallery

© John Kernick

Recipe Summary

active:
10 mins
total:
50 mins
Yield:
2 1/2 cups of foam
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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