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Espuma - technique | Debic
Technique

Espuma

This technique shows you how to aerate products like panna cotta into an ayry foam in only 4 simple steps.

Equipment needed
  • Sifon
  • Capsules

Ingredients

Cream

Fruit puree

Step-by-step

Espuma step1

Melt 60% panna cotta and mix it with 40% other ingredients like fruit puree

Espuma step2

Put in a sifon an aerate with cartridges (1 liter = 2 cartridges / 1/2 liter = 1 cartridge)

Espuma step3

Store in the fridge for at least 4 hours

Espuma step4

Shake well and process

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