Inspired by the fresh and vibrant flavours of summer, this air is a tribute to the sweetness and softness of peaches, combined with the sophistication that characterises our dishes.
The key to achieving the perfect texture in the recipe Vineyard Peach Foam lies in the use of the product Proespuma Cold, a cold foam stabiliser that has become a must in our kitchen.
Proespuma Cold is much more than a simple stabiliser. This product has the ability to transform any liquid or semi-liquid preparation into a light and airy foam, maintaining the original consistency and flavour. Its main properties include:
- Helps to assemble the preparation: Proespuma Cold allows to achieve a stable and long-lasting foam, ideal for high gastronomy presentations.
- Easy to use: Its ease of use is another of its advantages. You only need to dissolve it in the cold preparation, which simplifies the process and saves time in the kitchen.
- Versatile application: Whether you are working with juices, broths, creams or purees, Proespuma Cold adapts perfectly, offering optimal results.
Vineyard Peach Foam
The key to achieving the perfect texture in the recipe Vineyard Peach Foam lies in the use of the product Proespuma Cold, a cold foam stabiliser that has become a must in our kitchen.
Ingredients
- 400 g Vineyard peach purée
- 40 g Proespuma Cold Sosa Ingredients
Equipment
- 1 Sihon
- 2 Loads
Instructions
- Mix the ingredients together and blend well for a minute.
- Pour into a siphon and load with two charger cartridges of gas. Leave on one side at 4 °C.