Froths (and why the learning curve on it was enough to give me scoliosis of the back)

Diver Scallop Wrapped Guanciale

Morel Mushroom Risotto

Sweet Pea Froth

Port-Truffle Froth (L)

Sweet Pea Froth (R)

Froths, (aka: foams) were a big deal about 4-5 years ago.

Today it's passe to use them as a main selling point of a plate. However, they still serve a great purpose. In contrast to a regular cream sauce, there is no competition. Froths will fit anywhere, on any plate. They lift the presentation, and show skill. Versatility of their use is wide-ranging. I enjoy them best as a finishing garnish.

There are two ways that are reasonable to make a proper froth in the kitchen, one is using a CO2 gun, which I tend to steer away from. They can work well, but the temperature and specific cartridges are too needy. I prefer the handblender method. It's rather simple if you remember some steps.

A) Make a 35% Cream base sauce.

B) Using 2 cups of the sauce, heat the small pot (not a pan) up to high temp. but not close to boiling, just enough to see steam rising.

C) Remove from heat, hit it with 1/4 Cup Skim Milk, a knob of Butter and a pinch of Salt to compensate. It will be hot enough if the Butter begins to melt.

D) Using a handblender, tilt the pot to the side and blend in the Butter/Skim Milk. This will create a froth at the surface which you can spoon onto the plate.

This takes a little practice. There is a lot that can and will go wrong to prevent a great frothing. The sauce can be too hot, too cold, not enough milk, the viscosity is crap... Play with it and learn what the best method is.

-A note, Xanthan Gum is an option when you need to thicken a sauce base. I have used it in the past for Coconut Milk and the like, but generally, if you can avoid using it, it's to your benefit. It requires a very little (1-2gr per 1 Cup base) amount to thicken. If you over thicken with Xanthan, your sauce will become irrepressibly gloppy. Stick with Cream/Skim Milk/Butter to feel better about yourself.

Sweet Pea Froth

Yield: 1lt. Sauce

3 Shallots Rough Chopped
2 Cups Light Chicken Stock
Aromatics (Thyme, Bay Leaf, Peppercorn)
1 lt. 35% Cream
1/2 Bag frozen Sweet Peas
4 Cups Compressed Spinach
Honey, S&P to taste

Method;

1) Gently sweat shallots, do not add colour, deglaze with the stock and bring to a simmer (don't use wine as the acid will hinder the colour) until the shallots are broken down.
2) Add the cream and thicken to a sauce consistency.
3) Next add the sweet peas and bring up to temperature.
4) Immediately remove the pot from the stove top and transfer to the food processor. Stuff a fist full of spinach with half the sauce mix per batch (2 Batches total)
5) Strain through a fine chinois into a container held in an ice bath. COOL OFF IMMEDIATELY!!
Season.

-Jerek