Herb Foam

Herb Foam
selected chopped herbs, I used:
parsley
chives
sage
milk

Steep the herbs in the milk over low heat, avoiding boiling or heavy simmering. The herbs will begin to color the milk green and flavor it. Froth the milk using a handheld immersion blender or a milk frother until heavy bubbles are formed. Use a spoon to spoon the froth onto the plate. If froth subsides, the mixture can be reblended until bubbly again.