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Whipping Siphon Foams

Culinary whipping siphon foams are quick and easy to make, very versatile, and fun to use and eat. Liquids in the form of stock, fruit juices, vegetable purees and even soups are combined with a stabilizing agent to prevent separation and breakdown when served. Air is then introduced into this mixture using a whipping siphon. Foams made through the mechanical force of this piece of equipment result in espuma or air, which is a dense foam comparable to mousse.

It is fun to experiment with different food combinations. You'll be surprised at some of the unique flavors you can develop so let your imagine run wild!

If you are interested in discovering more about foams made both with and without a whipping siphon see our How to Make Modernist Foams article. For more in depth explanations on How to Use a Whipping Siphon or What Type of Whipping Siphon Should I Buy check out these blog posts.

See our favorite whipping siphon foam recipes and related articles below.

Whipping Siphon Foams Recipes and Articles

Chilled Strawberry Soup Recipe

Strawberry foam soup This soup is easy to put together, highlights the flavors of strawberries, and is light and refreshing. Xanthan gum helps hold it together and traps the bubbles created from pureeing it, keeping it a little frothy.

Chocolate Whipped Cream with Berries Recipe

Chocolate mousse foam Like this chocolate whipped cream with berries dessert, sometimes the most impressive dishes to my guests are the easiest ones to make. In addition this combination is unforgettable when served warm on cake, brownies or ice cream!

Shredded Beef with Spicy Tangerine Froth Recipe

Shredded beef This recipe uses the pressure cooker to turn an inexpensive chuck roast into a moist,flavor-packed beef entree and the whipping siphon to prepare a spicy tangerine froth topping. It's a fun and simple meal that will impress your family and dinner guests alike.

Sous Vide Yogurt

Yogurt berries This yogurt recipe uses the sous vide machine to easily maintain a consistently desired temperatures during the incubation period. For a fun twist use the whipping siphon to make a carbonated yogurt foam!

Sous Vide Sesame Crusted Tuna with Avocado Salad

Sesame crusted 110 tuna This sesame crusted tuna recipe uses sous vide low temperature cooking to make a delicate fish entree. I top it with a fresh avocado salad and a vinaigrette dressing to provide some enhancing flavor punch!

Roasted Parsnips with Carrot Froth Recipe

Roasted parsnips with chipotle froth Roasting parsnips gives it an almost nutty taste, which holds up well to a topping of chipotle-carrot froth. The modernist ingredient of xanthan gum is used in the froth to help it retain the bubbles generated in the whipping siphon. This is a fun dish to serve as an appetizer or starter plate.

Roasted Red Pepper Soup Recipe

Roasted red pepper foam soup Roasted red peppers are a classic Italian offering and this recipe uses the whipping siphon to aerate them into a light, smooth soup. The amount of agar can be adjusted to easily control the thickness of the soup. In addition to serving it as a soup, this foam can be used in many different ways to turn traditional dishes into modern masterpieces.

Chicken Recipe with Teriyaki Froth

Teriyaki froth2 This recipe takes a traditional teriyaki chicken dish and elevates it with a modernist twist. However, even pickier eaters enjoy this teriyaki froth entree!

Blackcurrant Foam

Black currant gelatin foam 2 This thicker blackcurrant foam recipe is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce to liven up a fish entree.

Sous Vide Sea Bass with Microgreens and Mustard Oil

Mustard infused oil swordfish herb salad Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.

Chicken with Teriyaki Froth Recipe

Teriyaki froth2 This recipe tops sous vided chicken with a modernist froth to make a favorite dish that even pickier eaters tend to gobble up! By using xanthan gum in the teriyaki sauce you can turn it into a flavorful froth in a whipping siphon. Even a "basic" food can be the talk of the party!

Sous Vide Rosemary and Sage Infused Oil

Rosemary oil This recipe focuses on the subtle flavors of the rosemary and sage by using a neutral base oil. With a sous vide machine, the infusion process is simple: combine the ingredients, heat, cool and store! What a great flavor enhancing finishing oil for fish dishes!

Mussels with Curry Foam Recipe

Curry mussels with curry foam For this recipe I make a foam instead of using the normally thin liquid associated with a dish of mussels. After removing the mussels from their shells, I serve them individually with the curry foam on top. This exceptional mussel bite turns a messy meal into an elegant and easy to eat party food.

Chile Foam Crostini Recipe

Chile pepper oil foam This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.

White Chocolate Clouds Gelatin Foam Recipe

White chocolate clouds White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests.

Foamed Fruit Cosmos Recipe

Blueberry foam in drink and cocktail Cosmos are becoming a more and more popular drink and I mix it up by making different flavors of cosmo and by adding some flair in the form of a fruit gelatin foam from a whipping siphon.

Sous Vide Filet Mignon Recipe with Blue Cheese Mousse

Sous vide filet blue cheese mousse Sous vide filet mignon, or beef tenderloin, is a super tender, lean cut of beef that is often served as a fancy steak and works great with the low temperature precision cooking.

Honey Goat Cheese Recipe with Port-Infused Figs

Whipped goat cheese flatbreads Honey goat cheese is already light and airy but in this recipe it gets a modernist cooking twist by using a whipping siphon to turn it into creamy clouds. I serve it on small flatbreads with port-infused figs for a fun texture and taste combination!

Paloma Recipe with Grapefruit Foam

Paloma with grapefruit foam front lit Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.

Roasted Sweet Potato Soup Foam

Roasted sweet potato foam My mother-in-law always cooks great meals for us when we come to visit. She recently cooked a wonderful sweet potato soup that I thought would be great in a modernist preparation. I've roasted the sweet potatoes and added some molasses, ginger, and thyme for extra depth of flavor.

Lemonade Recipe with Blueberry Froth

Blueberry foam lemonade This modernist recipe is a refreshing take on blueberry lemonade that changes the ubiquitous summer drink into a modernist creation your friends will love. It is a light blueberry froth dispensed on top of a glass of lemonade. The blueberry foam slowly filters into the drink, changing the flavor of the lemonade the longer you drink it. It is a quick recipe to make and is a great way to elevate a common drink.

Shortcakes with Agar Fruit Gels and Siphon Whipped Cream

Agar fruit gel shortcake One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels.

Key Lime Siphon Whipped Cream Recipe

Whipped cream For my father-in-law's birthday we were going to be having mud pie for dessert so I decided to make a key lime whipped cream to go on it. I decided to use my iSi whipping siphon so I could show it off. The process of making traditional whip cream with it is very easy.

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