“I was sick of heavy and tasteless mousse . Thanks to the siphon used for whipping cream I knew I had found the right machine to make foams made with vegetables , fresh and dried fruits, herbs and spices. “
This is how one of the most respected chefs in the world, Ferran Adrià, explains his idea of using the siphon to make frothy any ingredient never whipped before.
1994: this date marks the birth of the scientific creative cuisine and the rise of the famous chef, nicknamed since then ‘ Mister Siphon’.
Today’s most popular chefs in the world create, thanks to this tool, salmon, tomato, white chocolate mousse and our chef Massimo Bottura even invented a mortadella mousse.
In the dedicated section I will explain some of the sweet dishes , very easy to do but effective, that You can realize with a siphon!.
As has happened to me several times, you can surprise your guests with a fun and unusual off-menu …
It’s a tool composed of four parts:
Below is a short video of the most famous manufacturer of siphons that explains how to make a proper use.
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