Mousse has some competition! Espuma is bringing quality innovation to the kitchen with neither cream nor eggs.
Espuma is the Spanish culinary term for foam. Also called “thermo-whip,” espuma is created with a molecular gastronomy technique – and without cream or eggs. The technique will have you tasting the “soul” of the food for the first time. Cool! It’s foamy like mousse, creamy like cream and liquid like a sauce. Let the experiments begin!
Use today’s Word of the Day: How To Make Chicken Liver Mousse