Learning while failing: asparagus foam

I have again tried to play around with the iSi gourmet whip. After seeing the miracles done with some orange juice and gelatin I became adventurous ... so, here I am reducing some asparagus cooking water, adding gelatin and pour it in the canister. When warm the foam had some scent of asparagus, but after cooling it down in the fridge, it was basically a water foam.

What did I learnt, well ... when making foams without cream, I need very strongly flavored stock. The cooking water of the asparagus wasn't enough. Furthermore, some water and some gelatin do indeed create a nice foamy cream that can be used with dished removing the need for cream. Great for reducing calories with no compromises on taste. Next time I will make a fish or lobster bouillon, and try the same. I am sure it will be fantastic.

As a guide, try always to use 280ml bouillon and with two gelative sheets (about 2.5g). This should give a good result in a 0.5L iSi gourmet whip.