Recipe: Red pepper espuma (foam)

Espumas (or foams) are a great way to add a different visual effect to a plate along with an innovative texture on the palate.  For those unfamiliar with espumas, the simplest comparison is that you are putting a flavoured foam similar to a whipped cream on a dish as a garnish.  Some espumas will have some milk or cream in them for body, but to maximize the effect, many use a highly flavoured base lightly set with gelatin to mimic the body that is provided by the fat content in whipping cream.  The most common way to aerate the mixture to a whipped cream consistency is to use a pressurized whip cream canister and Nitrous Oxide cartridges.  With respect to this recipe, if you like you can roast the peppers before pureeing as different flavour option.  It is also very important to strain the mixture through a fine mesh sieve to ensure the canister doesn't clog.

You will need:

8 - 10            red bell peppers
5ml / 1tsp     honey
to taste          kosher salt
2 - 3              sheets gelatin (depending how firm you want the foam)
2 - 3              NO2 charges (depending how light you want the foam)
1                   whip cream canister (ISI is the most common brand)

Method:

 - seed and devein the peppers
 - you will need 500ml (2C) of puree, so puree the peppers one at a time in a blender until you see you have enough
 - let the blender puree really well, add the honey and season with salt
 - rehydrate the gelatin
 - pass the puree through a sieve and measure out the 500ml (2C)
 - heat 3/4 the mixture and melt the gelatin into it
 - mix the rest of the mix in and let cool
 - load the canister and charge with the NO2 - shake well with each charge
 - chill down completely and store in the fridge a few hours before use
 - shake well before dispensing