Whipping Siphon Foams Recipes

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Lemon-Parsley Mousse Recipe image

Lemon-Parsley Mousse Recipe

Lemon, parsley, and capers are a classic sauce used to flavor white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavors of the sauce while adding a delicate texture to the dish.

Mango Red Curry Agar Whipping Siphon Foam Recipe image

Mango Red Curry Agar Whipping Siphon Foam Recipe

Mango curries are sweet, fruity and spicy, and they pair wonderfully with roasted meats such as pork loin or chicken breasts. This curry recipe is one of my favorites and I use it on many week day meals, but if I'm having a party or nice dinner I like to fancy it up some by turning it into a hot foam that blows away my friends!

Chocolate Whipped Cream with Berries  Recipe image

Chocolate Whipped Cream with Berries Recipe

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 image

Shredded Beef with Spicy Tangerine Froth Recipe

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 Sesame Crusted Tuna with Avocado Salad image

Sous Vide Sesame Crusted Tuna with Avocado Salad

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 image

Roasted Parsnips with Carrot Froth Recipe

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 image

Roasted Red Pepper Soup Recipe

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.

Sous Vide Sea Bass with Microgreens and Mustard Oil image

Sous Vide Sea Bass with Microgreens and Mustard Oil

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 image

Chicken with Teriyaki Froth Recipe

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 image

Sous Vide Rosemary and Sage Infused 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 image

Mussels with Curry Foam Recipe

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 image

Chile Foam Crostini Recipe

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 image

White Chocolate Clouds Gelatin Foam Recipe

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 image

Foamed Fruit Cosmos Recipe

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 image

Sous Vide Filet Mignon Recipe with 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 image

Honey Goat Cheese Recipe with Port-Infused Figs

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 image

Paloma Recipe with Grapefruit Foam

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 image

Roasted Sweet Potato Soup 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  image

Lemonade Recipe with Blueberry Froth

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  image

Shortcakes with Agar Fruit Gels and Siphon Whipped Cream

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.

Blackcurrant Foam image

Blackcurrant Foam

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.

Key Lime Siphon Whipped Cream Recipe image

Key Lime Siphon Whipped Cream Recipe

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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