Sauce Foams

These are a key example of the less-volume-more-taste element of my cooking. Sauce foams comprise an intense stock that has been reduced to a syrupy consistency, with milk added and brought to a foam as for a cappuccino. They can be made easily at home without an espresso machine. The most important factor is that the milk mixture should not be brought to a boil as boiled milk cannot be agitated to a foam.

To produce your own, simply make a mixture of 20 per cent reduced stock or essence, 75 per cent milk and 5 per cent butter. Heat it to approximately 80°C/176°F and whisk the milk until a foam appears. Allow it to settle for 30 seconds, then spoon off the flavoured bubbles.