Working with a siphon

Working with a siphon Enlarge

The siphon was originally developed to quickly and easily whip cream. In the early 90s, Spanish chef Ferran Adrià developed recipes for an incredibly airy mousse called espuma, which was made airy using the siphon. The liquid in the siphon must always be fatty or high in protein or contain starch or gelatin, as this is what holds the gas. Fatty and high-protein liquids can be aerated both hot and cold, high-starch liquids can only be used warm, and liquids containing gelatin can only be processed cold.

Equipment required: Measuring cup, gas or carbon dioxide cartridges, siphon.

Can be used for: Cream, cold soups, fruit coulis, oils, purée, fruit juices, chocolate, bouillons, vegetable juices, grapes (with a carbon dioxide cartridge).

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Potato sponge cake

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Potato sponge cake

Carbonated blueberries

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Carbonated blueberries

Dashi sponge cake

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Dashi sponge cake

Red beetroot espuma

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Red beetroot espuma

Gin & tonic espuma

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Gin & tonic espuma

Limoncello sponge cake

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Limoncello sponge cake

Mango foam

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Mango foam

Pear sponges

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Pear sponges

Pistachio sponge cake

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Pistachio sponge cake

Tomato nuggets

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Tomato nuggets

Chocolate sponge cake

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Chocolate sponge cake

Dairy sponge cake

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Dairy sponge cake

Firm melon espuma

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Firm melon espuma

Warm cheese foam

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Warm cheese foam

Warm mushroom oil foam

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Warm mushroom oil foam

Hot chocolate mousse

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Hot chocolate mousse

Warm mayonnaise

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Warm mayonnaise

Carrot sponge cake

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Carrot sponge cake