Hazelnut Praliné Foam & Olive Oil Foam

Restaurateur
Proespuma Cold Hazelnut Praliné Foam & Olive Oil Foam Sosa
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.