Popcorn Foam
Foams are simply aerated liquids; and their density will depend on the thickness of the liquid and the ratio of liquid to air.
A lighter foam may be more accurately described as froth – such as the head of a beer or cappuccino – while a denser foam will resemble mousse.
It is possible to create foams without the use of artificial stabilisers (such as with eggs, milk, butter etc.), the introduction of ingredients such as lecithin – brought to prominence by Ferran Adrià in the 1990s – paved the way for chefs to ‘jush-up’ less-stable liquids (puree, sauces, juices etc.).
Lecithin works in a similar way to the proteins in egg and milk – acting as an emulsifier to hold the shape of the foam – and the amount you disperse into the liquid should depend on how stiff you want it to be. Whether using lecithin or alternatives such as agar agar, gellan gum and gelatine, it is important to note that for a liquid to translate into a foam it must contain elements of either lecithin, fats or protein.
A well-made foam adds an additional flavour, dimension and an interesting texture as the foam dissolves in the mouth.
Popcorn Foam
Ingredients:
10g Clarified butter
20g Raw popcorn kernels
200g Milk 2% Fat
10g Glucose syrup
Pop the popcorn. Place the clarified butter and popcorn in a large pot over medium-high heat. Cover with a lid and cook until you hear the sound of the corn popping. Continue until the sound of popping corn has slowed to less than one pop per second. Immediately remove the popcorn from the heat.
Make Popcorn Milk: Working quickly, remove the lid from the popcorn pot and pour the cold milk into it. Let the popcorn-milk cool to room temperature, about 1 hour. When the milk is cool, strain it through a fine-mesh sieve to remove the bits of popcorns.
Make the Popcorn Foam: Pour the glucose syrup into a small pan, add the popcorn-milk and bring to 80°C, then foam up using an hand blender or an electric milk frother.
Let the foam set few minutes and then add to your dessert.
Note:If you're looking to expand your dessert-making horizons, be sure to explore more plated dessert ideas. You can find a wealth of inspiration in my Plated Dessert Ebooks here.