Go to the Recipe: Coconut Cream Fluid Gel
You should not need any further stabilizers. You might have to play with the ratios a little but I would say yes you can do all of those things and achieve a great foam.
Could the same concept be applied by adding cream cheese, salt and extracts? Could this then be pushed through a iSi Siphon? Without the need of additional stabilizer, just use Gelan F?
Second the comment about the salt. This is borderline inedible. Back to the store, get another can of coconut cream.
Try following the recipe instead of reading Wikipedia.
Tasting it now, I think it is - I think they're deliberately going for a kind of 'salted caramel' kind of flavor. It's a bit unexpected, but I'm planning on combining this with some very sweet components so I think it might actually help me balance it out. If it's not to your taste, try reducing the salt and see if it goes wrong, I guess...
I made this as a topping for pie and it was crazy salty. 1.6% salt by weight was a bad idea that I should have realized. Is this a mistake or was it supposed to be this salty?
Hmmm i have a lot Agar in my kitchen and as i read about Gellan F it is subtitute for Agar so can i use it Agar in that recipie ??
Ok, you looked it up on wikipedia. so my questions are
1. Why does it matter that you looked it up?
2. What are you still lost about?
Molecular pantry
I looked up Gellan F (http://en.wikipedia.org/wiki/Gellan_gum) Okay so what i'm still lost?
