Foams, Espumas, & Gels
Peanut-chile foam, cream cheese espuma, and cranberry fluid gel use different methods to change texture. These preparations offer components that can become part of a more elaborate dish.
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Peanut and Chili Foam
Ingredients 150 g peanuts 100 ml meat stock 150 ml coconut milk 200 g cream cheese, full fat 2 g chili powder or cayenne pepper Preparation Puree all…
Cranberry-Flavored Fluid Gel
Cranberries are naturally full of pectin, and when we blend the jellied sauce, we create a fluid gel—albeit a weak one. A little xanthan gum thickens it, stabilizing…
Cream Cheese Espuma
Ingredients 160 g Cream cheese, full fat 340 ml heavy cream 1 g Salt 1 g Pepper Preparation Mix all the ingredients. Pass through the iSi funnel &…
Hollandaise
Hollandaise—that bright, velvety concoction of egg yolks, butter, and lemon juice—has a reputation for being difficult to make. In part, that’s because the delicate proteins in egg and…
How to Make a Soy Lecithin Foam
One of the most popular methods in molecular gastronomy is the creation of foams. While they are associated with modernist cuisine, foams have been used for centuries and…
Soy Foam
A good place to get started with molecular cooking is by using foams. Many foams are easy to make and they add great flavor and texture to a…
