What You Need to Know
Blending almond paste with a fat source, such as cream or butter, and incorporating air to create a stable foam. The key variables are the ratio of almond paste to fat, the blending time, and the incorporation of air. The emulsification process involves the formation of a complex mixture of fat, water, and air, stabilized by the almond particles.
Almond foaming is unique in its use of almond paste as an emulsifier and the incorporation of air to create a light and airy texture in desserts like almond foam.
Key Parameters
Temperature
10°C
0°C - 15°C
Time
1 minute
30 seconds - 2 minutes
Equipment
Steps
- 1.
Semifreddo alle Mandorle (Sicily, Italy): Creates the airy base for this frozen dessert
- 2.
Almond Foam Garnish (Modernist cuisine): Provides textural contrast in avant-garde plating
- 3.
Tarta de Santiago Foam (Galicia, Spain): Modern interpretation of traditional almond cake topping
The Science
Primary Reaction
Emulsification