Basil Foam


basil foam

If you love Tomato Bisque, we highly recommend you garnish it with some basil foam next time! Try it and you will love them paired together!

The ingredients are simple – fresh basil, heavy cream, gelatin powder, salt and pepper. Follow the preparation instructions below and with your Whip-eez whipped cream siphon you have explored and discovered just another way our whippers are used in creating delicious and unique foods. Learn how to make culinary foam by following the instructions below.


basil foam

– 1 lb fresh basil

– 1 cup heavy cream

– 4 tsp gelatin powder

–  salt & pepper to taste


Blanch basil in boiling water for 3-4 minutes then shock in an ice bath. Remove basil from ice bath and squeeze out excess water. Puree basil in blender (it may be necessary to add 4-6 Tbs of water in order to puree). Strain this product through a chinois. It should yield about one cup.

Dissolve gelatin in cold water (about 5 minutes). Steep heavy cream until tepid. Add gelatin and basil mixture to cream and stir well. Strain mixture through a chinois.

Fill a ½ liter size Whip-eez dispenser with basil mixture. Secure the top and charge with two N2o chargers. Shake and refrigerate for 2-4 hours before using. This basil foam recipe yields two cups of foam.

Use as garnish on soups such as Tomato Bisque.


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