TECHNICAL

Emulsion using cold/hot foam

• Ingredients
  • 1 L Fish stock
  • 120 g Hot/Cold foam SOC CHEF
  • 10 g Spirulina in powder Bio SOC CHEF (see our dehydrated seaweed section)
  • q.s. salt

Process

Mix together fish stock, spirulina and Hot/Cold foam with a blender.
Pour the mixture in a cream whipper and add 2 gas cartridges.
Put in the fridge during 1 hour before using.

Technical imput

You can make this recipe using any liquid (vegetable or meat stock), dairy product and fruit juice.
Good dissolution when used hot or cold.

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