Making foams is great fun and much easier than some other ‘modernist cooking’ techniques. You will need lecithin powder and a stick blender. I managed to find some white miso which was nearly white in colour (a lot are more yellow or browny beige than white). The brown butter adds a nutty dimension which I think works well with the tangy miso and tarragon foam.
Ingredients (quantity of foam serves 3 to 4)
Asparagus
Eggs
Butter
150ml almond milk
1/2 tsp cornflour
1 heaped teaspoon of white miso paste
1 tsp dried tarragon
1.5 g lecithin powder
Lemon zest
Method
Ingredients (quantity of foam serves 3 to 4)
Asparagus
Eggs
Butter
150ml almond milk
1/2 tsp cornflour
1 heaped teaspoon of white miso paste
1 tsp dried tarragon
1.5 g lecithin powder
Lemon zest
Method
- In a small bowl, mix a little of the almond milk with the cornflour.
- Gently heat the almond milk in a saucepan and add the cornflour (this stops the milk splitting)
- Add the tarragon, miso & lecithin to the warm milk (use a stick blender to mix it thoroughly)
- Allow the mixture to infuse for ten minutes then strain through a sieve into a wide, flat bottomed container.
- Using a stick blender, blitz the liquid until it creates a large amount of foam. The blender needs to be partially out of the liquid when blending to incorporate air. It takes about 3 to 5 mins of blending to create the foam. The foam should remain stable for a few hours.
- Poach the asparagus until tender in water
- Melt the butter in a non-stick pan and heat gently until it foams and begins to caramelise.
- Fry the eggs in the brown butter, basting the whites as they cook.
- Assemble the dish as shown, sprinkling a little lemon zest over the top.
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