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Espuma

Whether fruity or savoury - espuma adds lightness and flavour to dishes and opens up new creative possibilities for restaurateurs.

What's it all about?

  • What is espuma?
  • How can you make espuma?
  • The right range for espuma

Espuma (Spanish for "foam") refers to both the preparation method and the result of frothing liquid or semi-solid ingredients. The technique was popularised by the Spanish celebrity chef Ferran Adrià, the co-founder of so-called molecular cuisine. To create espuma, ingredients are foamed using gas pressure, often in a cream dispenser, which creates a light, airy texture. Espuma is not only used in fine dining, but also increasingly in modern cuisine.

What is espuma?

In the culinary world, espuma describes the preparation of foams using special tools such as a cream whipper and gas, often nitrous oxide (laughing gas). This method of preparation makes it possible to give various ingredients a new, airy form without changing their original flavour. In addition to the cream dispenser (also known as an espuma bottle), chefs also use hand blenders to create light and frothy consistencies for both sweet and savoury dishes.

How can you make espuma?

There are different ways to prepare espuma:

  • Cold espuma: Cold ingredients such as fruit juices, yoghurt or sauces are foamed with an espuma bottle and gas. This variant is particularly suitable for desserts, starters or as a refreshing accompaniment to main courses.
  • Warm espuma: Soups or sauces must be heated before foaming. Gelatine or lecithin is used as a stabiliser to maintain the consistency of the foam.
  • Jellied espuma: The addition of agar-agar (vegetable gelling agent made from algae) or other gelling agents creates a firmer consistency that is ideal as a garnish or decoration.

Basically, to achieve the desired airy texture, the liquids must first be finely pureed and passed through a sieve. Various starches, egg or gelling agents are used as texturisers to ensure that the foam remains stable for as long as possible.

The right product range for Espuma

METRO offers a wide range of products for preparing espuma. In addition to high-quality espuma bottles, such as the METRO Professional cream dispenser, and matching gas capsules, the range also includes various ingredients. These include fresh fruit purees, cream, gelatine, agar-agar as well as special flavours and spices that give espuma an individual touch.

Tomato espuma from the cream dispenser - professional chef Christopher Rogge gives tips and recipe ideas for strained tomatoes:

Tomato and mozzarella different for a change

More than just a classic

How can restaurateurs score points with sieved tomatoes? Professional chef Christopher Rogge offers tips and recipe ideas.