Hi, I'm attempting to perfect a hot potato foam, and was hoping I could get some advice! I'm working from Adrià's recipe here: http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908153_6910167_4459102,00.html Because it's very short, I'm pasting the recipe here: Ingredients: 250 gr potatoes for mashing 100 gr potato cooking water 125 gr cream, 35% fat content 35 gr extra virgin olive oil 500 ml ISI siphon 2 N2O chargers salt Preparation: Peel and cut the potatoes and place in cold, salted water. Bring to the boil and cook for approximately 20 minutes. When cooked, drain and reserve the water. Place the cooked potato and 100 g / 3 1/2 oz cooking water in the Thermomix at 60ºC / 140ºF. Blend and gradually pour in the cream. Do the same with the oil until a very thin, smooth emulsion is formed. Season with salt. Strain and fill the siphon using a funnel. Charge the siphon and place in a bain-marie at approx. 70ºC / 158ºF. The problem I'm having is with the consistency of the foam - I'd like it to be a little more set, as it is in the picture on the page. The changes I'm making to his recipe are: - Replacing thermomix with regular blender (though the blending is pretty quick, and then it's straight into the bain marie) - Using 1l siphon (with 3 charges: using 3, I think I can hear the pressure equalizing) - Amount of shaking is not specified in the instructions. I've tried different degrees of shaking, to not much avail. - Excluding the olive oil seems to make no difference to the texture. Tried both with and without. - I'm using 50% fat content cream instead of 35%. That last point sticks out to me as the most likely to be problematic... but it's the opposite of my intuition - I'd expect a higher fat content cream to yield a thicker, more stable foam, not a thinner foam. A post on the MC forums suggests being careful not to overblend the mixture - but this is also in contrast to Adrià's recipe, and also the MC recipe involves explicit use of thickening agents. So... has anyone any experience with this? Is the cream the issue? Should I ensure a minimum length of time in the bain marie to compensate for the lack of a thermomix? Should I just throw in some Xanthan to help it out...? Ideally, I'd like to figure out how Adrià gets it to set!