Hy-foamer can be used in a wide range of applications, from foams to pastry dishes.
• Create amazing, fat free foams from fruit or vegetable juices or even alcohol bases.
• Add to whipped egg whites in order to increase and improve the texture and volume of soufflés and mousse bases etc.
• Replace egg whites with Hyfoamer in marshmallows and macaroon recipes in order to produce fruity, acidic and egg-free petit fours.
• are light and compact, slightly more rigid than ‘air’ foams.
• will hold beautifully in a swipe or swirl.
• can be served warm or cold.
- Stock: In Stock
- SKU: MSK-1056