This recipe uses a whipper to create a light and airy mousse. Mousse sounds much better than foam, doesn’t it? This is a modified version of the raspberry espuma recipe included in the Siphon R-Evolution recipe booklet. My version streamlines a few steps and adds a hint of sweetness. For this recipe you’ll need 3 […]
molecular gastronomy
Fun With Foam
I gave my husband these cool molecular gastronomy kits for Christmas. This weekend we got our foam on with the whipper. The kit includes a cream whipper with 3 decorative tips, N2O catridges, gelatin, agar-agar, xanthan gum and a recipe book. I paid around $80 for the kit. I thought the price was pretty reasonable […]