What You Need to Know
Involves the use of emulsifiers, stabilizers, and precise temperature control to stabilize foam structures. The chemistry behind this technique includes the use of lecithin as an emulsifier, surfactants to reduce surface tension, and the importance of pH levels in affecting foam stability and structure.
Steps
- 1.
Espuma (Spain): Creates airy savory foams for modernist tapas
- 2.
Chawanmushi foam (Japan): Lightens traditional egg custard with aerated texture
- 3.
Mousse au Chocolat Moderne (France): Stabilizes chocolate foam without eggs
The Science
Primary Reaction
Emulsification and surfactant activity