Foams--not why, but how?
There's a post on the general topics board asking why foams are used.
At the risk of becoming one of the "too many hacks" ;) using foam, I'd like to give it a try. So, my question is how.
I took a shot at it the other day, trying to make a coconut foam to serve on raw tuna bathed in EVOO flavored with red curry paste (something I ate and loved at Farallon some years ago). I started with fresh coconut water and tried to foam it up with a handblender. No dice.
What's the secret?
Yes, you either need enough fat (i.e. equivalent to whipping cream) or some gelatin to produce a stable foam with one of those. I've done lemon mousse with just a lemon syrup with gelatin added, also dessert sabayon by cooking my yolks, sugar, wine without whipping, adding a little cream (can't remember if I added the cream for stability or flavor reasons) and using the ISI.
You should be able to use an immersion blender to get a light, not very stable foam - 'air' in el bulli terms. Or the steam wand on a home espresso machine might be worth a try, too. If it works for milk, will it work for carrot juice?