How to Make Espuma
What is Espuma?
Espuma means foam or froth in Spanish language. Espuma is usually made with siphon bottle or also known as cream charger. If you are making espuma with the hel of a cream charger, you do not need any emulsifying additive like an egg. This assures an unadulterated flavor, that were used. There is also much more air in the preparing process as opposed to similar culinary aerating processes.
When creating espuma, your main ingredient is some kind of liquid to which you incorporate air to make foam or froth. If you would like to ass solid ingredients, you can cook them first, pure them and extract natural juices. But to insure the best flavor possible you should work with ingredients that are naturally diluted. Ingredients not naturally diluted might loose some original flavor, when the air is introduced into it.
When you are preparing something, that has to wait for a longer period of time to be served, you can use different stabilizers to help the espuma retain its shape, although this is not really necessary. You can also prepare the liquid and store it in a cream charger and wait for use. These chargers use pressure to push the prepared liquid out of the bottle and produce espuma on the way.
Image source: boliviabella.com
Make the best espuma with these cream chargers!
Bellini cocktail with espuma
Have you ever made espuma?
More espuma recipes
This could be served as a light summer dessert or you can put it between cake layers.
1 1/2 cups water
1 raspberry flavored gelatin mix (about 6 ounces)
1 can of cold evaporated milk (about 12 fluid ounces)
1 cup of fresh raspberries
Put water in a small saucepan and heat it until it starts boiling. After that stir in gelatin until it completely dissolves. Then put everything in the fridge to cool down, but be careful to take it out before it becomes completely solid.
In step two, pour the evaporated milk in bowl and whip it to make ti fluffy and greater in volume. While mixing, slowly add in cooled gelatin until all of it is incorporated. When your are done, put the mixture in a mold and let it chill down for a bout three hours. Serve it with raspberries.
- 250 g of spinach
- 25 g of shallots
- 1 garlic clove
- 100 ml of vegetable or chicken stock
- 150 ml of heavy cream
- Salt and pepper
Put the spinach, shallots, garlic and stock in a mixer. Put the puree through a sieve and add the cream and pour into the cream charger. Charge the bottle with one charger and shake for a few seconds. Before serving, put it in the refrigerator to cool down for a few hours.
Whipped Cream Chargers
essential for espuma
The whipped cream charger is a device that has huge versatility in the kitchen - although most people will think of it as a device purely intended for making whipped cream. Espuma is only one of the many ways that their use can e extended - try here if you want some extra inspiration.
I'm working on other squidoo lenses that explore some more inspirational ideas - and will definitely come up with some more espuma recipes because the two on this page are very popular!