gelfandd
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Matthew - Thank you. I'll try it; we have the 0.5L dispenser. I also checked out you web site; GR-EAT!
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Any recipes for Chestnut Espuma or foam? We usually prepare a chestnut puree for annual holiday meals but I'd like to "lighten" by serving a chestnut espuma. We have the iSI NO2 for warm/hot sauces & have tried thinning with cream and heating to 60C. Can't seem to get it right; either too think and too thin. Do we need gelatin, egg white, agar? Thank you.