Buying a siphon, also known as a cream whipper, and gas chargers doesn’t come cheap, but it will make a difference to your dishes. It creates a highly aerated texture that can’t be found in any other preparation. A siphon costs between 30 and 100 euros. Chargers cost about 1 euro each (they are often sold in sets of 10 or 20). A 500-ml model is more than sufficient for a family.
A wide variety of velvety whipped creams, fluffy mousses, foams, and original creams can be made. It is important to note that a fat or gelling agent is needed to trap air bubbles, making the preparation airy.
The key to success: After making the preparation for use in the siphon, blend as much as possible and pass through a fine strainer (sieve) to make it perfectly smooth.
Remember that gas chargers are for only a single use and need to be replaced every time you use the siphon. Before making a cold emulsion, leave your siphon open in the refrigerator (or freezer). Once the preparation is introduced into the siphon, screw on the top. Insert the charger into the port and screw in until the gas penetrates the mixture (you will hear a light whistling sound). Shake the siphon upside down and place horizontally in the refrigerator for at least 2 hours. When using, shake vigorously and squeeze the trigger with the siphon upside down.