That's How It Happened

I bought myself a nitrous oxide whipped cream maker from Cream Supplies, in order to make El Bulli style foams. Here's what Harold McGee says on the subject:

"...cooks nowadays make foams from all kinds of water based liquids and semi-solids that contain dissolved or suspended or structure stabilizing molecules of some kind. The Catalan chef Ferran Adria pioneered this development with foams of- among other ingredients- cod, shellfish, foie gras, asparagus, potatoes, raspberries, and cheese."

Pictured is my attempt at Coconut Foam. In order from bottom to top: caramelised bananas, strawberries in balsamic, lemon gelatine with crushed pink peppercorns, and finally the coconut foam. I've also had a crack at Parmesan Ice Cream Sandwiches, Frozen Caipirinha Cubes, and A Spoonful of Pina Colada, which are pictured in my Flickr set. If anyone knows of any other public domain Adria recipes, drop a link in the comments.