Technique
Espuma
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
Step-by-step
Melt 60% panna cotta and mix it with 40% other ingredients like fruit puree
Put in a sifon an aerate with cartridges (1 liter = 2 cartridges / 1/2 liter = 1 cartridge)
Store in the fridge for at least 4 hours
Shake well and process
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