Comments on: How to make Culinary Foams, Air and Espumas

By: rich miller

rich miller — Wed, 16 Nov 2011 14:25:43 +0000

am trying to make a chocolate orange foam. that has stability for 2 hours after piping out as leaving it at room temperature sinks & fridge sets too hard . any ideas

By: Jimbo

Jimbo — Sun, 25 Sep 2011 21:19:53 +0000

Hey,

I have been planning to get a whipper for a while now and i just cannot decide whether i need the 0.5L or the 1L model of the iSi Gourment Pro.

I need to make enough Espuma to cater for 12/14 people as a starter (similar in individual quantity to the celeriac puree that you have a recipe for, so about a mug full per person)

Which size would you recommend?

By: Madalene

Madalene — Sun, 25 Sep 2011 08:09:10 +0000

HI Jimbo,
1 L is my choice. The .5 L is too small remember you cannot fill it all the way, fill 3/4 only.

Happy Cooking
Madalene

By: Grashopa

Grashopa — Fri, 23 Jul 2010 13:44:14 +0000

Lime Air
225g Lime juice
275g Water
1.5g Lecite

Combine the three ingredients and use a hand-held mixer on the surface of the liquid.

Allow to stabilize for one minute and collect the air that has formed on top

also

Frozen Parmesan Air

500g Grated Parmesan
450ml Water
3g Texturas Lecite*

Gently bring the parmesan and water to 80°C and allow to steep for at least 30 mins.

Remove and strain the steeped liquid and add the Lecite.

Whisk with stick blender and harvest the air that forms on the surface into an air tight plastic container with lid. Repeat this process as more air will continue to form.

Cover and freeze for at least 12 hours.

Remove from the freezer and serve as required.

Ingredients and more recipes @ http://www.infusions4chefs.co.uk

By: Anyone got a nice espuma recipe? | Tea

Anyone got a nice espuma recipe? | Tea — Wed, 30 Jun 2010 17:44:10 +0000

[...] How to make Culinary Foams, Air and Espumas [...]

By: steph (whisk/spoon)

steph (whisk/spoon) — Tue, 22 Jun 2010 13:59:53 +0000

thanks for the great information!

By: greedydave

greedydave — Tue, 15 Jun 2010 19:10:05 +0000

Thanks so much, Madalene.

I completely agree with you that foams and espumas should stick around. They add so much interest and an awful lot of fun to a dish. I’m bookmarking this post for some future messings-about in my own kitchen!

Interestingly, Guinness casks are charged with a mixture of nitrogen and carbon dioxide. It’s only now that I appreciate why.

Dave

By: Joe

Joe — Mon, 14 Jun 2010 21:05:37 +0000

Hi Can i use a Soda Syphon for these recipes?

By: Madalene

Madalene — Mon, 14 Jun 2010 21:04:18 +0000

Hi Joe,

Unfortunately you cannot use a soda syphon bottle to make culinary foams as the head is not the correct shape, and the mechanics function slightly differently.

Happy Cooking,
Madalene

By: Jo Mountain

Jo Mountain — Mon, 14 Jun 2010 16:48:46 +0000

Thank you so much for this Madalene, I have had my siphon for so long and have been afraid to use it. You have made it sound so simple I will get it our straight away and have a go. Thank you Jo