Bosque lluvioso

I can’t even find a recipe for this stuff, apparently it is extremely unusual. But it looks delicious and I can think of a number of ways that foamy presentation could be reimagined.

The question is how to make that foam. With the big bubbles. Simply whipping gelatin will make a foam, but finely textured. Nothing like that texture.

I know this is dipping into the edge of molecular gastronomy, so do we have any particularly accomplished chefs on the Reddit?

I’d love to work through a few ideas.