Hazelnut Praliné Foam & Olive Oil Foam
Restaurateur
Hazelnut Praliné Foam
Ingredients
250 g CARAMELIZED 60% HAZELNUT PRALINÉ
310 g Water
1 g SOSA Natur Emul
50 g SOSA Proespuma Cold
Use an immersion blender to form a cold water and praliné emulsion, incorporating the Natur Emul emulsifier as you do so.
Add the Proespuma Cold and keep mixing.
Leave the mixture to rest for approx. 20 minutes.
Pour into a siphon and screw in two gas cartridges.
Use.
Note: This recipe cannot be frozen.
Olive Oil Foam
Ingredients
250 g Olive oil
250 g Water
1 g SOSA Natur Emul
50 g SOSA Proespuma Cold
Use an immersion blender to form a cold water and olive oil emulsion, incorporating the Natur Emul emulsifier as you do so.
Add the Proespuma Cold and keep mixing.
Leave the mixture to rest for approx. 20 minutes.
Pour into a siphon and screw in two gas cartridges.
Use.
Note: This recipe cannot be frozen.
