Apricot Espuma

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Description

Foams (or espumas, as they are sometimes known) are mousses that have been whipped more than usual, giving them varying levels of stability. Siphons are used to dissolve a gas in a mixture made using any ingredient, making them a particularly flexible tool. The factors which determine the amount of air in the “mousse” and its stability include the amount of fat it holds, its viscosity, the structure of the gel or emulsion, the amount of incorporated gas and the product’s lifespan once the siphon is pressurized.

Suggested uses

  • Plated desserts
  • Show cooking

Overall composition

Fruit purée
84%
Sugar
15%
Gelatin powder 220 Bloom
1%
Overall composition
100%
Fruit purée
Sugar
Gelatin powder 220 Bloom

Fruit purée used

Flavor cot and Lido Apricot

Tasting temperature

Chilled ,
Iced

Ways of consuming

On site

Strenghts

Fruit intensity ,
Easy and quick to make

Composition
1000 g
100%
Gelatin powder 220 Bloom
10 g
1%
Apricot purée
300 g
30%
Sugar
150 g
15%
Apricot purée
540 g
54%

Expansion when whipped

400%

Technique

Sprinkle the gelatin onto the smaller portion of fruit purée (40°F or 4°C), then leave it for 15 to 20 minutes until it is hydrated.

Heat the mixture to between 120 and 140°F (50 and 60°C) so that the gelatin melts, add the sugar, then combine it with the second portion of purée (40°F or 4°C).

Homogenize with a mixer. Pour it into a siphon, put in place 2 gas cartridges and store in the refrigerator.

Favoris

Apricot Espuma

84%
Fruit purée
15%
Added sugar
Ingredients
Apricot purée, Sugar, Gelatin powder 220 Bloom
Snowflake
Freezable
400%
Expansion when whipped

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