Herb foam

Herb foam

By
From
Becasse
Makes
1 litre
Photographer
Steve Brown

Foams have become very popular in recent years as they are light, flavoursome and very pretty. You will need to buy an espuma cream gun and gas canisters from a specialist cookery shop. You will need to buy an espuma cream gun and gas canisters from a specialist cookery shop.

Ingredients

Quantity Ingredient
20ml non-scented cooking oil
1 onion, finely sliced
3 garlic cloves, finely sliced
1.5 litres pure cream
1 bay leaf
1 cup flat-leaf parsley leaves
1/2 cup chives
1/4 cup tarragon leaves
1/2 cup chervil leaves
salt
freshly ground pepper

Method

  1. Heat the oil in a heavy-based saucepan. Add the onion and garlic and sweat gently for 5 minutes until onion is soft but not coloured. Add the cream and bay leaf and slowly bring to the boil. Simmer until reduced by two-thirds to about 500 ml, stirring regularly to prevent the cream from burning on the bottom of the pan.
  2. Meanwhile, blanch the herbs in rapidly boiling salted water for 20 seconds then refresh in iced water. When cold, drain well and gently pat them dry.
  3. Remove the bay leaf from the reduced cream and pour cream into a blender. Add the blanched herbs and blitz on high until well blended and smooth. Taste and season well.
  4. Strain through a chinois or fine sieve while still hot and transfer to an espuma cream gun. Use 3 canisters per 500 ml. Shake the can well and rest upside down for 15 minutes before use.
Tags:
restaurant
Becasse
Justin
North
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