Orlando Murrin

Foam of Roquefort

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

When we first started serving foams at Raynaudes, guests were mystified - they had not come across such a thing. Then Heston Blumenthal demonstrated them on television and the craze swept the nation.

Ingredients

  • 150 g Roquefort
  • 100 ml milk
  • 1 tbsp

Method

If the fad has passed you by, foams are featherlight mousses made by aerating a liquid of creamy consistency with nitrous oxide (N2O) in a soda siphon. Foams are light and whippy and are invariably served in very small quantities - such as shot glasses. You can also make hot foams, foam sauces and dessert foams, and indeed in many modern French restaurants you will eat all these in t