Tim from the Tasty Ski Company probably mastered the technique of ‘foams’ during his time working for Heston Blumenthal.
“Fancy foams used to be reserved for poncy Michelin starred restaurants. However they are extremely easy to make and a real show stopper at a dinner party. At The Tasty Ski Company we make two different foams as canapes and they are hugely popular. All you need is a foam gun (about £50 but they last for years) which comes with lots of nitrous oxide (laughing gas) capsules that give the foams their light consistencies. Essentially a foam is just a thick soup that becomes aerated by the flavourless nitrous oxide – it gives the soup a really smooth and velvety consistency.
Beetroot Foam (serves 10)
400g roughly diced cooked beetroot
300ml chicken stock
150ml apple juice
1 sprig of fresh thyme
2 garlic cloves, peeled and finely sliced
25g diced butter
Place the beetroot in a pan with all the ingredients accept the butter, ensuring that all the beetroot is cover by the liquid. Simmer until everything is very soft. Strain off the liquid but reserve for later.
Blend the beetroot with a hand blender until completely smooth. Continue to blitz the mixture while adding the reserved liquid until a loose puree consistency has been achieved. Finish by adding the butter and blitzing until a homogenous mixture has been achieved.
Pour the mixture into a measuring jug until you have 450 ml of puree. Pour the mixture into the foam gun and you are ready to go!