Home · Recipes · Texturizing · Shrimp Bisque Foam

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.

Dish type Accompaniment

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.

Your progress 0 / 21

Elaboration

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

6
Mix all the ingredients and blend well for one minute.
7
Heat to 60ºC, stirring constantly, and pour into the siphon.
8
Charge with two gas charges and reserve in a bain-marie at 70ºC.

Share this recipe

Technique and application

Product categories

Specialty

Other recipes you may be interested in

Nuts Texturizing

Rooibos Foam, Hazelnut Biscuit and Pears

In world of fine dining, the harmony between texture, temperature and flavour defines the guest’s experience. Our recipe for Rooibos foam, hazelnut biscuit and pears was created with this purpose in mind: to surprise through technical finesse and premium ingredients. The star is a light and aromatic Rooibos Foam, highlighting the warmth and natural sweetness […]

Texturizing

Mojito Cloud

Innovation in gastronomy doesn’t always mean complexity. Sometimes, it’s precisely in simplicity where the most brilliant ideas emerge. A perfect example is the latest recipe of our collaborator Martín Lippo, a leading figure in modern cuisine and technical creativity, who presents his delicate and surprising Mojito Cloud. Inspired by a technique he discovered back in […]

Concentrated Pastes

Nitrogen Wafers with Salted Pistachio Nuts

Today, we have the privilege of presenting an exclusive recipe designed by the renowned chef Martin Lippo: Nitrogen Wafers with Salted Pistachio. Martin has experimented with our improved Pistachio Paste and has created this amazing fusion of the best of modern gastronomy with advanced techniques to offer a surprising and delicious result. Traditional wafers have […]