Wow - great responses - thanks! The color is my main goal because I can adapt the flavor of the foam to suit my needs. Bearing in mind that I have a Carrot/Coriander soup (I used the coriander 'seed', not the colantro greens - too pale), I can flavor the green foam with a powdered coriander so the color won't change and the flavor boast of the coriander (roasted and ground)will be in line with the soup. One thing Ric (Amuse Bouche) uses is heavy cream and half & half, so his foam will indeed be pale in color. If I use another fat, or lechicin or a little gelatin???, I might achieve the darkest green possible. To put it in perspective, this is a starter that is a Carrot Coriander Soup that will be served in a shooter glass and the green foam top is the give the appearance of a 'carrot'. This is the start to my Thanksgiving dinner for 40 family and friends. Since it will be a buffet dinner as there are too many to table serve, I am trying to create a 'starter' that we can all share together before they 'hit the buffet'. a glass of Champagne would be wayyy easier, but what's the fun in that??? Thanks again, guys & gals.
