Comments on: Mango & Blackcurrant Espuma

By: Anton

Anton — Wed, 13 Oct 2010 11:50:19 +0000

Hi thanks for making such a usefull blog!
I made once a crema catalana foam using the Soda gas cartridges, and the final product had a fuzzy taste to it that i didnt like it. Here in Japan , i cannot get hold of the CO2 gas carts which i think will not leave that fuzzyness to the crema catalana espuma.
Please if you have tryed both gases could you tell me your opinion?
Thanks!
Anton

By: joeneke

joeneke — Sun, 08 Nov 2009 02:16:01 +0000

Would the isi also work on lemon curd or is the butter content too high?

By: Madalene

Madalene — Sun, 08 Nov 2009 02:10:56 +0000

Hi Maureen

I have never tried to put lemon curd through a Isi gun so it maybe a little trial and error. The butter is not a problem it is just getting the curd to the right consistency I would let it down with double cream until coating consistency if the mixture is too thick it will not work. I would charge it with two gas pellets if you have a 1ltr Isi

Good luck and many thanks

By: Derrick

Derrick — Sat, 15 Aug 2009 21:53:13 +0000

I am glad to find another blog dealing with molecular gastronomy.

I had a couple questions about Espuma,

I have found some recipes which use soy lecithin as a stabilizing agent even without the aid of gelatin. Have you tried using soy lecithin?

According to Herve This, any device capable of injecting Co2 can be used to make foam (he even sugests a bike pump!), have you xpermented with any “alternitive” methods?

Hi Derrick,

How interesting!

Yes I have used soy lecithin to aerate and create volume when making foamy soups. You do not need gelatine to help with the aeration however you must ensure the fat contents, heat and thickness of your liquid is correct to make the lecithin work. I suggest you to read McGee on Food & Cooking – Harold McGee. Another chef hot on these topics are john Campbell.

I have not used bike pumps but it seriously make sense.
I have used a vacuum packing machine to make aero chocolates before, melted the chocolate flavored with mint poured into moulds and then let it cool to near setting point then placed it in the vacuum packing machine and did it on hard vacuum let the chocolate bubble and just before the machine suck the air out I turned it off completely let the chocolate set end open and remove, taste just like a aero mint chocolate bar! Great fun.
I guess the bike pump does a similar thing however you will pump normal air into the food.

Have a go and have some fun!

Regards

Madalene