Espuma is a a foamy dessert, a whipped concoction made of fruit. Unlike many other mousse, in the Espuma, air or gas is added to a juice or a broth to make a lighter texture.
“Natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with N2O cartridges.”
An espuma or thermo whip is commonly used to make these foams through the making of a stock, creating a gel and extruding through the N2O canister.
I wanted to present you the Peach Espuma because I like to serve it along a peach tart.
Ingredients for 4 Espumas:
- 1 cup of water
- 2 peaches
- 1 tbsp of green tea leaves
- 1/8 cup of sugar and 2 tbsp of sugar
- 1/2 packet of gelatin
- Fill a medium saucepan with water, and bring to boil.
- When the water is boiling, drop all 2 peaches in the saucepan at the same time, and keep turning them around for a minute or so, so that they will cook evenly, and will be easy to peel.
- Peel the skin of the peaches.
- In another saucepan, fill 1 cup of water. Add the peaches that you would have quartered, 1/8 cup of sugar, 1 tbsp of green tea leaves, and bring to boil. Let it simmer for 5 minutes.
- Remove the peaches from the water, and puree the peaches with a hand mixer.
- Sieve this puree. Set aside.
- In a small bowl mix 1/2 pack of gelatin with 1 tbsp of water and let it expand.
- Place the puree back in a small saucepan, add 2 tbsp of sugar, and bring to boil.
- Add the gelatin, and stir.
- Remove the pan from the stove and let the puree cool completely.
- When the puree is cool, pour it into a whipping container such as ISO. Follow the instructions to make the espuma. Fill small glasses with the espuma for each guest.
- To serve your dessert, place the tart, the glass of Espuma, and a scoop of ice-cream on a plate.
Bon Appetit and Happy Cooking!!!