Proespuma Hot - 500 g

The Proespuma Hot Sosa is the reference powder aerator for making espumas and foams served hot with a siphon: sabayons, hot chocolate mousses, warm fruit foams for plated desserts. It stabilizes the foam at temperatures where a classic whipped cream would collapse.

Features

• ▸Powder aerator for hot preparations with siphon
• ▸Composition based on egg white, maltodextrin, and glucose
• ▸Indicative dosage: 80 to 100 g per kg of preparation
• ▸Professional 500 g jar, best before 8 months
• ▸Storage: between 15 and 20 °C, keep dry; origin Spain, Sosa Ingredients

Recipe idea: hot chocolate espuma

Mix 100 g of Proespuma Hot into 1 liter of chocolate drink (milk + melted dark couverture), strain, pour into a siphon with 2 cartridges and keep in a bain-marie at 60 °C. Serve over a soft cake or plated dessert: the hot foam holds for several minutes in a glass.

Ingredients and allergens

Ingredients: Egg white powder, maltodextrin (corn), dehydrated glucose (corn), vegetable fat (palm), emulsifiers.

Allergens: Contains egg and milk, and their derivatives.

Frequently Asked Questions

What is the difference with Proespuma Cold?
Each version is formulated for its temperature range: Cold for refrigerated espumas, Hot for serving in a bain-marie. Both are in the Sosa collection.

Can the preparation be frozen?
The liquid base can be frozen; whip with a siphon after thawing for optimal results.

Does it work without a siphon?
The siphon remains the target tool. Using a whisk gives only a partial effect. Find other texturizers in the food additives collection.