sosa products - proespuma

[danielbenhaim]

has any one used this product.

i just got a gigantic jar of it alongside some other cool new powders and gadgets.

the book it came with was all in german..

anyone have any recipes for using it..

also i received some vegetable gelatin powder.. i have yet to make anythign substantially cool with it.. just some terrines.

let me know if any of you have experience with these sosa products.

Daniel

Edited June 27, 2008 by danielbenhaim (log)

[TheSwede]

From what I've gathered it is a general purpose foaming/stabilizing agent for cold foams. Mix 100g per litre of liquid, load your siphon and cool for two hours. No idea if it also will emulsify fat for eg a vinaigrette foam.

[danielbenhaim]

cool thanks ..

yeah ill try it out and post my results with fats.

[webguide]

I have just got the delivery of Proespuma cold and hot (the hot is a new product for hot foams) and a jar of Isomalt.

Does anyone have recipes, ideas etc!?

A question regarding the Isomalt, do you use only isomalt when doing crystal desserts/sugar sculpts or do you ad it to "ordinary" sugar?

[chiantiglace]

you can make your own foam stabilizers.

Aerators - Xanthan, Methycellulose

Emulsifier - Arabic/Acacia

Stabilizer - Agar, kappa Carrageenan

Mouth feel - Poly Glycol, Alginate, Llambda Carrageenan

Edited January 30, 2009 by chiantiglace (log)