Cream Siphon
Cream siphons are special containers for foaming cream.
The aluminum siphons are available in various sizes and work with disposable nitrous oxide cartridges. As with a spray can, the cream is pressed through the nozzle with the help of this propellant gas and foamed in the process. In contrast to whipping by hand or with a machine, the whipped cream produced in this way achieves a greater volume; moreover, the process takes only a few seconds and does not have to be done by hand. When whipping by hand, there is always a risk of whipping the cream too long - this can cause it to become grainy or even take on a buttery consistency. Foaming in the siphon eliminates this problem.
Cream siphons are not only suitable for preparing whipped cream (e.g. for Irish coffee) - a newer trend from molecular cuisine is called espuma. Espumas are made by foaming various liquid foods with nitrous oxide in a siphon to produce mousse-like creations. However, the consistency is different from actual mousse.
