What You Need to Know
This process utilizes enzymes such as proteases and lipases to break down proteins and fats, creating a stable foam. Optimal conditions include temperatures between 50°C to 60°C and pH levels between 6.5 and 7.5.
Steps
- 1.
Espuma de Setas (Spain): Creates airy mushroom foam for modernist tapas
- 2.
Warabi Mochi Foam (Japan): Lightens traditional starch dessert
- 3.
Faux Chantilly (France): Dairy-free whipped cream alternative
The Science
Primary Reaction
Proteolysis and lipolysis