Foam (culinary)

Espuma ( Spanish for " foam " ) is a culinary preparation method in which a liquid feed is foamed by means of a capsule filled with nitrous oxide in a cream siphon. This technique, which can be assigned to the applied molecular cuisine was developed by the Spanish chef Ferran Adrià in his three - Michelin-starred restaurant El Bulli.

In this method of preparation, a liquid supply has to be thickened by a binder so that a froth can be generated. Espuma can both be cooked in savory form as well as a dessert; it exists both cold and warm. Cold applications may be tied with gelatin, agar, protein and fat. Warm applications can be thickened with protein, fat or starch.

In contrast to the mousse, the espuma liquefied relatively quickly and thus is not suitable for long periods, for example at buffets. Furthermore, the consistency is not as strong as in a mousse.

• Follow-up process of food production