As previously written, we test past the potential of Molecular Mixology and this post is about Espuma. A little more descriptive name would probably be (cream) foam with taste.
Using a siphon, two cream cartridges, the powder mixture and 12 CI Pernod and the same amount of Monin Syrup Licorice, they managed to make a successful Espuma. The consistency is very similar to whipped cream, but can taste the varied infinitely, and partly so it is very airy.
Se also: Spicy Campari Mojito