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Shrimp Bisque Foam

Do you love cooking and are you always looking for new techniques and tools to create amazing dishes? If so, you’ll love trying the Shrimp Bisque Foam recipe with siphon! In this post, we explain how to create a light and fluffy foam using the siphon and a product called Proespuma caliente.

The Proespuma caliente is a hot foam stabilizer that has a whipping, foaming, and emulsifying effect. It dissolves easily in any liquid or semi-liquid preparation and is especially used for making hot foams with a siphon.

Serve the foam in small bowls or plates and garnish with some sautéed shrimp bodies. This dish is perfect as a starter or as an appetizer at a special dinner.

Shrimp Bisque Foam

Shrimp bisque foam with siphon is a recipe that combines the rich flavor of shrimp with the smoothness and lightness of a foam. The smooth and light texture of the foam makes it an ideal option to serve as an appetizer or starter in a special dinner.

Ingredients

Shrimp Bisque Foam
- 500g -
  Shrimp bisque
- 50g - Proespuma Hot
Shrimp bisque
- 300g -
  Shrimp heads
- 300g -
  Celery
- 150g -
  Fennel
- 100g -
  Tomato paste
- 100g -
  Anise liqueur
- 80g -
  Olive oil
- 20g -
  Garlic
- 8g -
  Madras Curry
- 1g -
  Freeze-dried coffee
- 50g -
  35% fat cream
- 8g -
  Salt

Prepared by

Shrimp bisque
1. Cut the vegetables and sauté in the oil over low heat for 15 minutes.
2. Add the tomato paste and anise and reduce until dry.
3. Add the shrimp heads and sauté for 5 more minutes while crushing them to extract all the juices.
4. Cover with water and cook for 40 minutes over low heat.
5. Strain and add the coffee, curry, cream, and salt while still hot.
Final preparation
1. Mix all the ingredients and blend well for one minute.
2. Heat to 60ºC, stirring constantly, and pour into the siphon.
3. Charge with two gas charges and reserve in a bain-marie at 70ºC.