The magic of molecular gastronomy – how to prepare 3 amazing espumas

Molecular gastronomy is a fascinating approach to cooking that combines science and culinary creativity. We suggest that you dive into the world of espuma – a light and fluffy foam that surprises with its flavour and texture. Read our article and learn to prepare three amazing espumas to surprise your guests and boost the prestige of your cuisine. Get ready for a magical journey through the world of molecular gastronomy!

The use of espuma in molecular gastronomy

Espuma (foam) is a unique element of molecular gastronomy that allows you to prepare dishes with a light and fluffy texture and an intense flavour. Espuma can accompany both sweet and savoury dishes, so it is an incredibly versatile tool in the hands of a creative cook. Introducing espumas to your menu can drastically alter the reception of your dishes by adding a modern and avant-garde twist to what you serve.

Essential tools and ingredients

To fully use the potential of molecular gastronomy, you need the right tools and ingredients. Below, we present the accessories and products that are indispensable for your culinary experiments!

Equipment needed to make espumas

To prepare espumas, you need a whipper (siphon) that makes it possible to aerate the foam and make it light and fluffy. The whipper uses compressed gas – usually nitrous oxide (N₂O) – which introduces air into the mix, creating a distinctive texture. Products such as Noox Day and Noox Night offer top-quality food-grade gas that meets all the appropriate standards. Noox Day is perfect for desserts and cooking, whereas Noox Night works great in bars, amazing guests with its glow-in-the-dark label.

Basic ingredients

The basic espuma ingredients are usually a liquid base (e.g. juice, broth or puree), a stabiliser (e.g. gelatin, agar-agar or lecithin), spices and flavourings. It is important for the base to be properly prepared and filtered, to achieve a smooth and uniform texture for the foam.

The role of the espuma whipper

The espuma whipper (siphon) is a key tool for getting the desired foam texture. By using nitrous oxide, the whipper introduces air into the mix, creating a light and fluffy texture. The device also makes it possible to precisely dose the foam, which is important when you serve aesthetically pleasing dishes.

Recipes for 3 interesting espumas – step-by-step

1. Citrus espuma with fruit

Ingredients:

• 200 ml of fresh citrus juice (e.g. orange, lemon and grapefruit),
• 50 g of sugar,
• 2 g of gelatin,
• fruit for decoration (e.g. raspberries and blueberries).

Preparation:

1. Heat the juice with the sugar until the sugar is dissolved.
2. Add the gelatin to the hot juice and stir well.
3. Pass the mix through a fine sieve to get rid of any residue.
4. Pour the mix into the espuma whipper and load the nitrous oxide charger.
5. Cool the whipper in the fridge for at least 2 hours.
6. Shake the whipper before serving and put the espuma on a plate. Decorate with fruit.

2. Smoked bacon espuma

Ingredients:

• 200 ml of poultry broth
• 100 g of smoked bacon
• 2 g of agar-agar
• Salt and pepper to taste

Preparation:

1. Fry the bacon in a pan until crispy.
2. Heat the broth, add the agar-agar and stir until dissolved.
3. Add the bacon to the broth and boil for a few minutes.
4. Filter the broth to remove the pieces of bacon.
5. Pour the broth into the espuma whipper and load the nitrous oxide charger.
6. Cool the whipper in the fridge for at least 2 hours.
7. Shake the whipper before serving and put the espuma on a plate. Serve with crispy bacon.

3. Asparagus foam

Ingredients:

• 200 ml of vegetable broth
• 100 g of fresh asparagus
• 2 g of lecithin
• Salt and pepper to taste

Preparation:

1. Boil the asparagus in the vegetable broth until tender.
2. Blend the asparagus with the broth and then pass through a fine sieve.
3. Add lecithin to the mix and stir thoroughly.
4. Pour the mix into the espuma whipper and load the nitrous oxide charger.
5. Cool the whipper in the fridge for at least 2 hours.
6. Shake the whipper before serving and put the espuma on a plate. Decorate with asparagus.

Adding espumas to the menu may revolutionise your cuisine by giving it a modern twist and surprising your guests with unusual textures and flavours. Noox Fun products can help you achieve the best results, so that every dish and cocktail is unique and unforgettable. Check out Noox Day and Noox Night now to discover the magic of molecular gastronomy!