Espuma
Espuma ( Spanish for "foam") is a culinary preparation method in which a liquid dish is frothed in a cream siphon using a capsule filled with nitrous oxide . This technique, which can be assigned to applied molecular cuisine, was developed by the Spanish celebrity chef Ferran Adrià in his 3-star restaurant el Bulli .
With this type of preparation, a liquid food must be thickened with a binding agent so that an espuma can be created. Espuma can be prepared both in a hearty form and as a dessert; they are available both cold and warm. Cold applications can be bound with gelatin , agar , egg white or fat. Warm applications can be thickened with egg white, fat or starch.
In contrast to the mousse , the espuma liquefies relatively quickly and is therefore not suitable for long standing times, for example at buffets. Furthermore, the consistency is not as firm as that of a mousse.
