I recently had the thrilling privilige of eating a Kaiseki meal at Kichisen in Kyoto. One of the meal's many highlights was a desert course consisting of a large citrus fruit filled with jelly and topped with what the apprentice chef serving us called "honey bubbles" (see the attached picture). The bubbles tasted sweet and did not pop of their own accord but turned to air when consumed.
Does anyone know how this foam is made and what it is made of? It was delicious, and if I could even come close to replicating it at home I would love to give it a go.