A siphon for cream and foams is a cream dispenser that uses compressed N2O cartridges. Almost any mixture (in the form of puree, sauce, juice, cream, or broth) can be easily transformed into foam, whether sweet, savory, cold, or hot: Fill the siphon with the desired mixture, attach the head, load it with the N2O cartridges, shake it, let it rest in the refrigerator or in a water bath, and it is ready to use.

From here, there are many ways to enjoy the kitchen. Creams and foams made with the siphon achieve a light and soft texture for savory dishes (appetizers, side dishes) as well as for desserts. The only limit is the chef's imagination. We can create cold foams with gelatin that offer intense flavor and aroma; cold foam with fat, which is creamy and rich, similar to classic foam; and warm or cold foam with clarity (e.g., by adding egg whites to vegetable puree or seafood cream). In the foam, we omit eggs and dairy products, which reduces fat consumption while preserving the authentic taste of the ingredients.

This model is made of aluminum, making it lightweight and easy to use. The cartridge has a volume that is four times greater than the volume of the liquid filled and is made of steel.

Using the siphon is straightforward, but always follow the included instructions, pay attention to the maximum fill level, and the temperatures of the water bath. Remember to strain the preparation filled into the siphon to avoid clogs. The body is dishwasher safe; wash the head and clean all holes thoroughly.

The contents of the siphon can be stored in the refrigerator for up to 14 days.