Foam?
I will be Out of Orbit using Fruit Pastes.
I have ideas for the following:
1) a Bread
2) a Casserole
3) a Creamed Entree
4) a Desert Entree
5) a Fruit Paste Entree
6) a Quiche
7) a Salad
8) a Soup
Well, on the face of it, none of those sound too difficult. If you need any help with anything I am more than willing to advise if I can. I'd rather help members win than win myself!
Here is an example of parsley foam I made. I suppose it comes under the heading of molecular gastronomy but really its just a foam.
Recipe - Parsley Foam