What is an espuma?
Espuma is the Spanish word for foam. This term was coined first by the pioneer of avant-garde and molecular cuisine and Spanish top chef, Ferran Adrià.
He wanted to interpret the flavor of food in a new way. Today, the preparation of espumas is well-known everywhere. All over the world, dishes are transformed into airily light foams. For this purpose, iSi Whippers are the perfect tool.
And this is how a traditional kitchen appliance became a companion to avant-garde cuisine, and espumas became a popular element of the modern kitchen.
Advantages of the espuma technique
You can prepare espumas from purees, cream and extracts, from juices, coulis and even from soups or sauces. The deciding factor in this process is the binding agent used, also known as the texturizer. You can find application and recipe ideas in our iSi recipe app and in our recipe database.
Reinterpret the flavor of foods. Thanks to the espuma technique, the pure, natural flavor of each and every food is brought forth. These pure aromas bestow the dishes with the best possible flavor - giving creations an authentic identity and harmonic mouthfeel, or as Ferran Adrià puts it: brings out the "soul" of your creation so that it can be experienced.
The density of the foams depends on their composition and the resting and cooling time. Two different preparations can, depending on how much binding agent was used, set at very different densities. Here, the spectrum ranges from firm like a mousse to creamy like a foamed soup to runny like a sauce.
Stabilizers for the perfect espuma
This group can be sub-divided into two groups: animal and vegetable fats. The best-known example of a foam bound by animal fat is whipped cream.
If eggs are being used as a binding agent, you can create either cold or warm foam.
Potato and vegetable starch, rice and wheat flour can be used for both cold and warm foams. They are suitable for creating soups as well as batters.
One of the best known stabilizers is gelatin.