Thai coconut foam or espuma

2	onions
50 grams	ginger
50 grams	galangal
1	lemongrass
4 cloves	garlic
1	red pepper
3	lime leaves
1 liter	vegetable broth
400 grams	coconut milk
15 grams	cane sugar
	lime
	fish sauce
	pro espuma cold

Cut the onions in half and clean them. Now cut it in thin slices. Then add a drizzle of oil in a hot pan and caramelize the onions till they have a slight golden color. Meanwhile cut the ginger and do the same with the galangal and the lemongrass. Now clean the garlic and cut it in thin slices. Then finally cut the red pepper and again remove the seeds first if you’re sensitive for spicy food. Once the onions have a nice color add the ingredients we just cut together with the lime leaves and pan fry it for another 2 minutes. Now deglaze the pan with the vegetable broth and also add the coconut milk and the cane sugar. Then let it simmer on a low heat for at least 3 hours. After that drain the sauce and use the back of a spoon to press out all the liquid. You don’t want to waste a single drop. Now if necessary reduce the sauce a bit to intensify the flavor. I reduced it for about 20% and then seasoned it with a squeeze of lime juice and a drizzle of fish sauce. Once all of that is done weigh the sauce and add 40 grams of pro espuma cold for every kg of sauce. I had 500 grams of sauce, so I added 20 grams. Then blend it till smooth. Once smooth pour it into a syphon and charge it with one charge. Shake it well and then let it set in your fridge for at least 30 minutes. You’ll end up with a delicious and very stable foam.

Recipe used in Thai mussel pie tee