[NEW] Course ONLINE STREAMING "Foams, sodas and techniques with whipping siphon"

▪️ What is included in this course?
- 6 live theoretical sessions
- 3 weeks of guided training
- Interactions with the chef / questions and answers
- More than 50 recipes in PDF and video to be able to make at your own pace
- Access the content for 6 months.
- Certificate of training signed by chef Martin Lippo
- Theoretical dossier and recipe book available for download
- Click here for more info martinlippo.com/curso/foams-s...
▪️ What will you learn?
History of foams
Types of siphons
How to use the siphon
Types and families of foams
The different textures
Cold foams
Foams with gelatine
Foams with fat
Tools for hot foam processing
The bain Marie and the thermal circulator
Cold foams with egg white or lightened with egg white
Hot foams
Hot foams with egg white
Hot and cold starchy foams
Foamy soups
Foams with texturizers
Iota, xanthan gum, glyce, lecithin, agar, sucro
Foams with mixtures
The decorating nozzles
Cooked foams
Foams for frying
Microwave cakes
Dehydrated cakes
On a griddle or frying pan
Show cooking with whipping siphons
The souflair and aireado technique
Souflair in Green-Vac, in jars, directly siphoned
The soda siphon
About carbonation
‘Twist and shake’ for bartenders
Sodas in the whipping siphon
Effervescent carbonated fruits
Texturized sodas
Carbonated tempura
Quick infusions and marinades under pressure
Rapid infusion accessories
▪️ Course recipes:
Red fruit foam
Tomato water foam
Mussels foam
Mint and lemon foam
Strawberry frozen foam
Yogurt foam
Foie gras foam with port wine and 4 spices
Dulce de leche foam
Idiazabal cheese foam
Foamy pesto
Kalamansi foam
Shrimp all i oli foam
Mushroom hot foam
Anchovy butter hot foam
Chocolate and hazelnut hot foam
Passion fruit Mojito foam
Foamy béchamel with cheese and black truffle
Potato and mushrooms hot foam
Foamy pastry cream
Foamy pea soup
Red pepper siphon mousse (with iota)
Piña colada foam (with xanthan gum)
Hazelnut oil foam (with glice)
Foam with lecithin
Foam with agar
Foam with sucro
Butterscotch foam (blends)
Pistachio foam (mixtures)
Hollandaise yuzu foam (vacuum cooked base)
Black sesame and miso siphon cake
Sweet pistachio rocks
Fried pizza
Siphoned Pancake
Prawn omelette soufflé
Siphones cheese soufflé
Toasted almond souflair (in jars)
Chocolate and coffee souflair (in Green-Vac)
Milk chocolate and cinnamon souflair (without vacuum)
Sweet gazpacho aireado
Apple soda
Lemonade
Earl Grey Tea and Peach Soda
Wine and spice soda
Kalamansi Gin Fizz (in the whipping siphon)
Texturized lime gin and tonic
Blood orange and Campari soda
Mint soda
Effervescent mango with Cointreau
Carbonated tempura
▪️ Course practical information
Start date: November 1, 2021
Date of live sessions: November 1; November 3; November 8; November 10; November 15; November 17.
Course price: € 490 (VAT included)
The course includes: Completion certificate signed by chef Martin Lippo, downloadable didactic material (theoretical course book, course cookbook), +50 step-by-step video recipes, self-assessment questionnaire to know the knowledge acquired.
It is not a requirement to pass the self-evaluation test to obtain the certificate of completion of the course.
There is no prerequisite for signing up for the course (you start from the basics).
Includes sweet and savory recipes, creations for pastry, cooking, cocktails.
▪️How to book a place:
1. Click on the following link martinlippo.com/curso/foams-s...
2. Add the product to your shopping cart and complete the reservation through the registration form and payment.
The reservation of places will be active until 3 days before the beginning of the course or until the maximum quota is reached.
▪️Siphons we use
Gourmet whip: www.isi.com/en/culinary/produ...
Soda siphon: www.isi.com/en/culinary/produ...
Twist and sparkle: www.isi.com/en/culinary/produ...

[@patricialippo7078]

Espectacularrr!!!!!!!!!!!!!!