Working with a siphonEnlarge
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).