Comments on: White Hot Chocolate Espuma with The Ultimate Chocolate Brownies

By: Peter

Peter — Sun, 02 Jan 2011 09:28:04 +0000

Hi Madalene,

I have a Kisag whipped cream maker. I haven’t tried it for hot espumas. Would you recommend using it for that?

By: filza

filza — Sun, 13 Jun 2010 21:09:44 +0000

Hello Madelene,

I dont have the gourmet cream whipper, what can I use?
I have a cream whisker, like the one for a cappuccino…
Can I use it?

Thank you
Filza

By: Madalene

Madalene — Sun, 13 Jun 2010 21:08:02 +0000

HI Filza,

Unfortunately there is no substitute for the cream whipper. You need to inject N2O into a vessel called a cream whipper, this aerates the mass inside. This is actually a old fashioned item used in the 80′s to make squirty cream. https://www.creamsupplies.co.uk/whippers-chargers-commercial-8gm-system-commercial-whippers/cat_83.html

Happy cooking,
Madalene

By: michaelwilson

michaelwilson — Sun, 27 Sep 2009 11:24:16 +0000

nice work ,where did u get the glass fro to serve this in

By: Wong

Wong — Sat, 05 Sep 2009 23:04:17 +0000

Hello,

Re white chocolate espuma recipe, I only have a 0.5L whip. If I halve the quantities but stick to the stated times in the Thermomix, would that still be OK?

Thanks,

By: Madalene

Madalene — Sat, 05 Sep 2009 23:00:09 +0000

You can certainly divide the recipe in two to suit your needs. I would reduce the cooking time with one minute for each stage. You will need to keep an eye on it.