I finally made the transition from milk puree to a milk puree leavened with nitrous oxide, a milk foam. Is the
connection important? We believe so. We are now able to make lighter and more flavorful purees from almost any ingredient. Our connection of ideas is not ground breaking, rather it breaks new ground for us. We have made plenty of fluid gels with both agar agar-locust bean gum and gellan blends. Yet, our goal was always a pliable puree rather than a foam. Since we had a preconceived idea of our end goal we were blinded to other possibilities. Thankfully today we shed the blinders and expanded our horizons. Try it and see how it works for you.
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