What You Need to Know
Espuma is created by dissolving gas (N₂O) under pressure into a liquid matrix containing stabilizers like lecithin or gelatin. When released, the gas forms microscopic bubbles stabilized by surfactants.
Provides airy textures and concentrated flavors without dilution, used for both savory and sweet applications.
Key Parameters
Temperature
4°C
2°C - 60°C
Time
2 hours
30 seconds - 24 hours (refrigerated)
Equipment
ISI whipperN₂O chargersPrecision scale
Steps
- 1.
Olive oil espuma (elBulli): Delivers fat flavor without greasiness
The Science
Primary Reaction
Gas dissolution and bubble nucleation