How did you do it?
What's the trick?
xanthan gum works well in a siphon(i assume you mean siphon above).
Also i probably wouldnt reccomend foaming avocado, i doubt it's flavour will come through enough. Keep in mind that you lose a lot of flavour from things when foamed, so you need to amp up the flavour/seasoning of anything you use.
edit- chilli could work, let use know the results! :)
im not sure how it would even go with avocado. You may need to thin it out a little with something. if it's too thick, the xanthan will thicken it more and it may not go through the siphon.
i'd probably try adding an oil or something similar. i really dont know how it would work. the main foams i do are from very thin liquids like leftover beet juice or kirsch. I've never done it with something as solid as avocado.
What are you going for here? what type of result? obv the chilli avo flavour, but what texture? you may be better off blitzing the avo and then aerating it somehow without the use of a siphon.
Anything foamed to me reminds me of something fermenting. I have always refused to do it, I have enough nice things in our kitchen repitoire to present. I don't need the fad of the year.
I would much prefer to present nice desserts in a flavored cotton candy (spun suga)r nest or candy box., or for valentines day a heart