warm espuma with bisque lobster ? thanks :)

thomasbucher.fr

Hello everyone, I wonder if it's possible to create a warm espuma 60 ° C stable for at least 5 minutes with the lobster bisque? (Bisque is linked, cream, flour / butter)

Manfred_18311

@ublo88

You can try

“Basic texture” from herbacuisine, I haven’t tested it yet, I made

my own form the Albedo layer of citrus fruits but in the first trial I couldn’t

get the bitter elements out of it.  I

would prefer it in some dishes for volume over cream concerning the calories.

Watch the

vid, it has a section for extended stability of espuma.  As said, I haven’t tested it yet my self.