The Spanish term for froth or foam, and one that is created specifically with the use of a siphon bottle
. This is a specific term, since culinary foams may be attained through other means.
Espuma from a siphon allows for the creation of foams without the use of an emulsifying agent such as egg. As a result, an unadulterated flavor of the ingredients used can be attained. It also introduces much more air into a preparation compared to other culinary aerating processes.
Espuma is created mainly with liquid that has air incorporated in it to create froth. For ingredients which are solid, these can be liquefied by cooking, pureeing, and extracting natural juices. It should be noted though, that the best flavors to work with are those which are naturally diluted. Otherwise, it tends to lose its flavor as air is introduced into it since it becomes diluted.
Stabilizers may be used alongside the liquids to help retain their shape longer, however it is not completely necessary. Prepared liquids can also be stored in a siphon and be kept for use. The pressure from the soda bottle will push out the aerated liquid, producing the espuma.