Thai Red Curry Culinary Foam - Espuma

How to Make Culinary Espuma Foam

There are so many amazing things you can do with a cream whipper. My Thai red curry foam was an experiment but it actually turned out okay.

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At first, my Thai red curry foam either set too much or didn't set enough. But I wasn't going to let a cream whipper get the better of me, so I now have the recipe perfected.

I'm still learning new things but in my video, I'll show you how to use one and just a couple of things you can create with a cream whipper.

My video shows how to make a cold Thai Red Curry Foam that's great for serving as a starter by adding a few Prawns and there's Fizzy Fruit!

I've also mastered edible coffee but I'll show you that later on in this blog.

Soft Touch Cream Whipper 500ml. Now, there are many cream whippers out there to choose from, but it has to be said very few are as stylish as this one by YOKO Design.

This good-looking Soft Touch Cream Whipper is available in bright green, bright orange or black.

Smooth and soft to the touch, perfect for vegetable or fruit mousses, sauces, and hot or cold creams.

The cream whipper comes with three innovative nozzles, so you can be as creative as you like. Everything is easy to clean with the bottle brush provided.

It requires nitrous oxide gas cartridges, not included in the box because of safety reasons, but they are sold separately. It is made from aluminium and is rubber coated.

Apologies in advance for my not too professional video!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Thai red curry foam, culinary foam, how to make culinary espuma, cream whipper, how to use a cream whipper

How to

Thai

Yield: N/A

Author: Jan Bennett

Thai Red Curry Foam

This recipe will make enough for a 500ml cream whipper.

Prep time: 10 MinInactive time: 3 H & 17 MTotal time: 3 H & 27 M

Ingredients

• 2 sheets of gelatine
• 2 tablespoons of Thai Red Curry Paste - I used the brand 'Thai Taste'
• 25g coconut cream
• 2 teaspoons or to taste of palm sugar - you can use soft brown sugar
• 80 ml chicken stock made from half of a Knorr stock cube - Knorr will give the best taste - OXO will be too salty
• 300ml coconut milk - I wouldn't recommend reduced-fat as you want a nice thickish sauce
• a squeeze or two of lime juice
• ¼ teaspoon of fish sauce (Nam Pla) or to taste

Instructions

1. Cut the gelatine sheets into small pieces and put them into a bowl with just 2 tablespoons of cold water (no more) and leave to soak for about 15 minutes.
2. While that's happening you can get on with the sauce:
3. In a small saucepan add the coconut cream and the curry paste and over a low heat, stir for a minute or two until they mix together a bit taking care it doesn't burn.
4. Now stir in the coconut milk, chicken stock and palm sugar. Continue cooking over a low heat stirring all the while until you have a nice sauce.
5. Add a good squeeze of lime juice along with just a quarter teaspoon of fish sauce - remember you can taste and add more but fish sauce is very salty so be careful - just taste, and add a drop more if needed till it tastes right.
6. Add a little more lime juice if you think it needs it or more sugar. When it tastes good make sure everything has dissolved and then remove it from the heat.
7. Important: You must leave this to cool a bit before adding the softened gelatine and the water it was soaking in.
8. Stir till the gelatine has dissolved completely. If you happened to have left your mixture to cool too much and the gelatine isn't melting, return it to the heat and stir continuously but do not let it boil as this will affect its ability to set.
9. Another very important bit!
10. You must strain this sauce through a sieve as any small bits will clog your cream whipper.
11. Stir again and pour into a 500ml cream whipper. Charge with 1 x N20 cartridge and shake really well to mix the gas into the sauce.
12. Screw on on your chosen nozzle and put it into the fridge and leave for 3 and a half hours before using.

Did you make this recipe?

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