The Galaxy Gas Nitrous Recipe: Pineapple Espuma is the perfect dessert for hot summer days. It is light, refreshing and healthy. You only need three ingredients to make this recipe. You can impress your friends or guests with this delicious pineapple topping. This luxuriously creamy froth gives an impression that you have invested a lot of time and money in making this restaurant-style dessert topping. But you only need to invest in one thing, and that is Galaxy Gas Cream Whipped Cream Dispenser and Galaxy Gas Whipped Cream Chargers. Making this restaurant-style foam seems difficult, but it is quite simple and requires only a few steps. Here is how you can make it to surprise your guests at a party.
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Level |
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Cook time |
10 Minutes |
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Preparation |
20 Minutes |
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Yield |
6 Servings |
Apparatus:
⦁ Whipped Cream Canister
⦁ Whipped Cream Charger
- Pineapple Juice – 2 cups
- Gelatin – 2 sheets
- Sugar
- Combine pineapple juice and sugar and stir continuously to dissolve the sugar.
- Strain the juice with the help of a sieve.
- Take a little bit of pineapple juice and dissolve the gelatin in it. Mix with the rest of the juice.
- When the juice cools down, fill it into your Galaxy Gas Cream Whipped Cream Dispenser.
- With the help of 1 Galaxy Gas Cream Whipped Cream Charger, charge the dispenser.
- Shake the Galaxy Gas Cream Whipped Cream Dispenser for a few minutes and refrigerate to keep it cool.
- Use as a topping for desserts or fresh fruits.
What is an Espuma?
Espuma is a Spanish word that means foam or froth. As there are various culinary methods used for making foams, the term “espuma” is specifically used for the foams created with a Galaxy Gas Cream Whipped Cream Dispenser.
When the Espuma is created in a Galaxy Gas Cream Whipped Cream Dispenser, it does not require emulsifying agent like eggs. It means that you can enjoy the real flavors of all ingredients present in a recipe unaltered.
Making Espuma is the best and most effective aerating process than other culinary aerating processes. It infuses any preparation with nitrous oxide gas.
Most of the espuma is created from liquids by incorporating air into them. Solid ingredients are liquefied first with different techniques such as pureeing, cooking or extracting the natural juices. For best flavors, don’t dilute the food products as they become diluted by air in the dispenser.
Sometimes stabilizers are used to help the Espuma retain its shape for a longer time. However. It is not essential in every recipe. You can store prepared liquids in the dispenser for a while and then dispense through the nozzle with pressure to create an Espuma.
What are Espuma Stabilizers?
Espuma stabilizers come in the form of a fine, white powder. It adds great texture to Espuma and foams. You can add the stabilizer to any cold or hot liquid and pour that mixture into a Galaxy Gas Cream Whipped Cream Dispenser.
This foam stabilizer helps the liquid trap and suspend the air bubbles, which may be adjusted from small and creamy to large and loose bubbles depending on your recipe’s requirement.
How was Espuma invented?
Ferran Adria, who was a chef at restaurant El Bulli invented “Espuma”. He designed a way to turn vegetables and their extracts into foam. For that purpose, he used a Siphon along with its gas cartridges. Adria mastered this art of making Espuma and gave them the flavors of smoke or seawater.
Espuma allows great culinary creativity to the chefs. Sweet and savory Espuma both are a common part of the restaurant dining experience. Espuma itself is not a dish. Instead, it enhances the tastes of dishes served as appetizers, desserts or starters.
Vegetable and fruit Espuma are prepared by pureeing vegetables or fruits and then mixing them with cream or gelatin. Sometimes other binding agents are used. You can add herbs or spices to enhance the flavor of espuma. Fill this mixture in the siphon and charge it, then you can refrigerate it until the time of serving.
Originally Espuma is not a dessert, and actually, they are used to complement a savory dish. There are countless options available for making great tasting Espuma.
What is Molecular Gastronomy?
Molecular gastronomy is a principle of food science utilized in culinary arts to create foams and Espuma. With the latest equipment and natural texturing substances, new dishes are innovated by food scientists and chefs.
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