A Carrot Air / Carrot Foam With Lecithin
A technique note (with video links) on making culinary foams with a whipping siphon — gelatin-based vs. agar-agar-based ratios — illustrated with a bonus Parmesan foam ratio; no carrot-specific method is given.
Nutrition
per per 300 g portionIngredients
| 75 ml | milk |
| 63 g | grated Parmesan cheese |
| 63 g | 35% cream |
Instructions
General guidance referenced from video tutorials on carrot air/foam and culinary foams made with a whipping siphon:
Gelatin-based foam: use 0.4–1% powdered gelatin by weight for a light foam, or 1–1.7% for a denser foam. Add hydrated gelatin to the liquid you want to foam, then chill it completely (about 2 hours) before whipping.
Agar-agar-based foam: use 0.3–1% agar agar for a light foam, or 1–2% for a denser foam. Xanthan gum (0.2–0.8%, optional) can be added for an even denser texture.
Parmesan Foam (example ratio): 75 ml milk, 63 g grated Parmesan cheese, 63 g 35% cream — warm gently, blend, and load into a whipping siphon.