Bubbler

I saw this technique at the Star Chefs Congress last September and it's been stuck in my head to simply aerate something slowly. Instead of just whipping or hitting with an emulsion blender. It makes sense to let bubbles grow. Let them form the most natural structure that they can, slowly growing on top of each other forming a stronger base structure. I have to say though, I still feel like this will need more coaxing to maintain a plate able bubble.