Modernist foams come in many varieties. They can be made by blending, in a whipping siphon, or even using an aquarium bubbler. This recipe focuses on a different type: whipped foams, specifically whipped Methocel foams.

Methocel F50 is a variety of methylcellulose and we use it to stabilize and strengthen foams. The foaming process is very easy. The Methocel F50 is mixed into a flavorful liquid and then, using a standing mixer with a whisk attachment, it is whipped into soft peaks. The foam can then be spooned out, put in a pastry bag, or dehydrated. Xanthan gum is also commonly used to add more stability to the foam.

This is a standard foam recipe using Methocel F50 and xanthan gum. You can vary the liquid to be whatever you need for your dish. The cherry foam is awesome with a seared duck breast and pecans, or even on chocolate cake or cherry pie.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.