Device for blowing bubbles - into desserts( fluffy ) pudding

[melani]

ok, so normally - we just use electric Mixer to make desserts Fluffy - but is there such a Device - specifically for Desserts with a long nozzle or thin hose -to blow those bubbles - in to it - should work on both hot desserts that cool down to cold - or cold desserts -that set to room temperature- I only ever seen this done by Heston Blumenthal - when he made a special dessert using this method ???

 

[retired baker]

espresso machine steam tube ?

 

[Mona]

It sounds like you're describing a whip siphon, which is often used in molecular gastronomy to add air to mixtures and make them fluffy. By using nitrous oxide cartridges, this tool can create bubbles in desserts, both cold and room-temperature. For hot desserts, just let them cool a bit before using the siphon. This method is similar to what Heston Blumenthal has done with his special desserts.

 

[melani]

It sounds like you're describing a whip siphon, which is often used in molecular gastronomy to add air to mixtures and make them fluffy. By using nitrous oxide cartridges, this tool can create bubbles in desserts, both cold and room-temperature. For hot desserts, just let them cool a bit before using the siphon. This method is similar to what Heston Blumenthal has done with his special desserts.

Hy, are these devices sold anywhere even online & what would I need to type in google to do a search ??
Im a bit surprised when u say siphon - because thats is a vacuum - I thought we need a blowing to create those bubbles ???

 

[Norcalbaker59]

ok, so normally - we just use electric Mixer to make desserts Fluffy - but is there such a Device - specifically for Desserts with a long nozzle or thin hose -to blow those bubbles - in to it - should work on both hot desserts that cool down to cold - or cold desserts -that set to room temperature- I only ever seen this done by Heston Blumenthal - when he made a special dessert using this method ???

Chef Fernando Adrià developed foaming and it became the rage in the 1990s.

Info on foaming

Search Results for “Foam” – Kitchen Alchemy

...be added to create foams. Much like Foam Magic it will make foams under almost any circumstance. With polysorbate 80 the foam won’t form if there is fat present. But...

blog.modernistpantry.com

LECITHIN & CULINARY FOAM - Kitchen Theory | Immersive Dining

Lecithin is ideal for making airs, foams, mousses and emulsions. Most commercial lecithin is extracted from soybeans making it both vegetarian and vegan friendly. Lecithin contains both hydrophobic (water-hating) and hydrophilic […]

kitchen-theory.com

one type of foamer

Foam Kit | 100%Chef

Preparation of airs and foams to garnish haute cuisine dishes. Explore our catalog and discover all the tools, machines and utensils for molecular cooking.

www.100x100chef.com