Go to the Recipe: Hot-Foam Ideas
Im going to do a langoustine foam tonight (which is early afternoon EST), I´l use langoustine broth (that I previously made) and cream. So, Im going to make a hot foam, I will try just adding Xanthan gum, I will share the result!
That didn't go well at all, I didn't stick to the Xanthan strategy (stupid enough) so I ended up with a liquid gel instead! Anyhow, I will go with the Xanthana strategy next weekend.
Hi I was wondering what people used to stabilise hot mash or Jerusalem artichokes purees.
I i Like what you share ...... But i will like to learn more about.... Example: make hot spuma with asparagus or beef and roasmary sauce...Ecc , so I will be able to play in my kitchen.....think about guys ....;)
Hi. Iota can be used as well to create hot espuma.
Hi, i have a question about the hot chocolate mousse. It looks great but what effect does the gelatin have if you serve it above the melting point of gelatine?
It acts as a thickener by increasing the viscosity. A great example of this is demi when cold. In a cld state, it's almost like a brick, but when warm, it's more thick and fluid.
It acts as a thickener by increasing the viscosity. A great example of this is demi when cold. In a cold state, it's almost like a brick, but when warm, it's more thick and fluid.
What DIDN'T work, exactly. No point leaving the rest of us to repeat the mistake
