So I went and bought a nitrous siphon today, formerly known as a cream whipper, but I like to use fancy pants names for things around here, but you knew that.
As a prelude to what was a rather experimental day (to say the least), a friend (Rory) and I decided to make an avocado foam to be served with crab (or whatever, hell, it’s avocado but in creamy foam form). A break-in, if you will, of my new (and shiny) iSi baby. We just wanted to get the avo foam down pat since it was something new to the both of us.
Now onto the foam. The recipe was ripped in all its glory from the Australian Avocados Website. I know, kind of weird, especially since I have a novella on foams written by Nathan Myhrvold, but heck, I wanted something simple and all these guys do is avos, so why not?
This foam is really just fluffy avocado and cream, it has small bubbles, not visible like the way most of us think of foam (like bath foam). Can be used as a delectable spread on toast, an accompaniment to seafood (as Rory and I plan to) or just a light, airy dip.
It should be creamy, salty, a little tart and sour but most of all it should be light, like it’s filling your mouth with more volume than you’d expect from a regular ol’ avocado mash.
Stuff you need:
- iSi 1L Cream Whipper (I got mine from http://www.cedarhospitality.com/, heaven for guys like Rory and I).
- 2 x NO2 cream chargers
- A stick blender aka homogeniser (or regular blender, former is easier of course).
- 2 avocados
- 5g gelatine (agar agar or beef sourced)
- ¾ cup warm water
- ¾ cup cream
- 2 tbsp olive oil
- 3 tbsp lime juice
- Salt and pepper to taste
- Place the gelatine in warm water to dissolve for 5 minutes.
- Peel and de seed avocados. Homogenise with one of the recommended blenders.
- Heat the cream in a saucepan until warm. Remove from heat then add the gelatine solution, lime juice and homogenised avo mixture.
- Place the mix into the refrigerator until it sets, about 1–2 hours (or freezer for ~20-30 minutes, be careful it doesn’t form ice crystals though).
- When the mix sets, whisk until just thin enough to pour, season with salt and pepper as required.
- Pour into nitrous siphon and charge with 1-2 x NO2 canisters (try with one first, test then add more gas if required).
- Carefully squeeze your siphon’s trigger and disperse as required. It took us a few tries to get it right so it didn’t spray everywhere.