Lacor Aluminium cream siphon

A siphon for cream and mousses is a cream editor that consists of compressed air charged with N2O, Almost any mixture (in the form of puree, sauce, juice, cream or broth), can be converted into foam, sweet, salty and cold or hot, in a simple way: fill the siphon with the desired mixture, head, load it with the capsules of N2O, shake, let rest in the refrigerator or bath and ready,

From here many possibilities to enjoy the kitchen; creams and foams obtained with the siphon get both a light and soft texture for savory dishes (starters, fittings) like sweets; the limit is the imagination of the cook, We can get cold foams with gelatin, lighter and offers flavor and a more intense smell ; cold mousse with fat, the creamiest and heaviest, close to the classic mousse; and hot or cold mousse with clear (for example, by adding an egg white to vegetable puree or seafood cream), In the mousse we forgo eggs and dairy products altogether, in addition to preserving the authentic taste of the ingredients will reduce fat consumption,

This model is made of aluminum, making it lightweight, easy to use, The cartridge, which gives a foam volume 4 times higher than the volume of the liquid introduced, is made of steel,

Using the siphon It's simple, but always follow the accompanying instructions, note the maximum filling limit and bath water temperatures, Don't forget to always strain the preparation introduced into the siphon to avoid clogging, The body is dishwasher-safe, wash the head and carefully clean all holes,

The contents of the siphon can be stored in the fridge for 14 days,