I have to confess that I got a new toy at Christmas, a whipper/foam/espuma machine. I was after one for ages. I have eaten some interesting foams and espumas over the years, but they always seem to be infused double cream. I wanted to try and create my own versions hot and cold. The whipper is like those you find in the coffee shops that swirl your cream on top. The logic of it all is quite straight forward. Create a puree that is like normal to thick custard at fridge temperature. This is added to the whipper and charged with two Nitrous Oxide cartridges. Off you go for a cold espuma. Hot ones are still a work in progress!
I know a lot of people are anti-foams, they don’t get a good press. I have no idea why. I’ve made this dish before with an avocado puree, crab and sweetcorn sorbet. I’m pleased to report this one was much nicer. The foam had the texture of honeycomb/aero being extremely light and a strong sweetcorn flavour. If you don’t happen to have a whipper at home, this recipe works great with the sweetcorn as an ice cold puree or sorbet.[purerecipe]
- Two 425g Cans, drained and rinsed Sweetcorn
- 250ml Soya Cream Light
- 1 per person Dressed Crab
- 3 Tbsp Sweet Chilli Sauce
- 3 Tbsp Low Fat Mayonnaise
- 1 Tbsp Lime Juice
- Pinch for the crab and a little for sprinkling. Cayenne Pepper
- Put all the sweetcorn and soya cream into a pan. Bring to the boil, take off the heat and let it infuse. Puree with either a sticker blender or in a food processor. Season with salt and sugar. This needs to be sieved and have no husks in the mix or they will block the whipper. Add the mixture to a 1 L whipper, and charge with two cartridges. Store in the fridge.
- For the crab, pick carefully through the crab to remove any unpleasant bits. If you get a nice little claw, reserve this for the top of your espuma. Mix the crab with the sweet chilli sauce, mayonnaise and lime juice to taste.