The water-based vanilla foam is one of those recipes that surprises with its apparent simplicity and technical sophistication. Perfect for haute cuisine, this preparation offers an airy texture and a pure vanilla flavor, without resorting to dairy or added fats.

It is ideal to accompany light desserts, fresh fruits or even to add an aromatic touch in creative savory dishes.

The secret of this foam lies in the use of the texturizer Proespuma caliente, a texturizer designed to create stable and light foams, even from aqueous bases. Thanks to its ability to retain air and form a homogeneous structure, Proespuma caliente allows to obtain a full-bodied foam, but extremely delicate on the palate.

A key point in the preparation is the temperature: it is essential to bring the mixture to 80 °C before loading it into the siphon. This step ensures that the texturizer activates its full potential and that the foam acquires the desired texture. However, it is essential to be very careful when handling the siphon with hot mixtures: always use gloves and follow safety recommendations to avoid accidents.

The result is an ethereal, aromatic and versatile vanilla foam, perfect to give a touch of distinction