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. This is how a traditional kitchen appliance became a companion to avant-garde cuisine, and espumas became a popular element of the modern kitchen.
Why Use the Espuma Technique?
Explore Endless Creativity
You can make espumas from purees, creams, extracts, juices, coulis and even soups or sauces. The deciding factor in this process is the binding agent used, also known as texturizer. You can find application and recipe ideas in our iSi recipe app as well as in our recipe database.
Enjoy Pure Taste
Reimagine food flavors with the espuma technique, which extracts the pure, natural essence of each ingredient. These pure aromas enhance dishes with unparalleled flavor, creating an authentic identity and harmonious mouthfeel. As Ferran Adrià puts it: It brings out the "soul" of your creation so that it can be experienced.
Discover Various Consistencies
The density of the foams depends on their composition as well as the resting and cooling time. Two different preparations can set at very different densities, depending on how much binding agent was used. The spectrum ranges from firm like a mousse to creamy like a sauce to liquid like a foamed soup.