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

1. Fill a medium saucepan with water, and bring to boil.
2. 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.
3. Peel the skin of the peaches.
4. 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.
5. Remove the peaches from the water, and puree the peaches with a hand mixer.
6. Sieve this puree. Set aside.
7. In a small bowl mix 1/2 pack of gelatin with 1 tbsp of water and let it expand.
8. Place the puree back in a small saucepan, add 2 tbsp of sugar, and bring to boil.
9. Add the gelatin, and stir.
10. Remove the pan from the stove and let the puree cool completely.
11. 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.
12. 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!!!