Is a whipper. Or a siphon or whatever you call it.
You know, one of these things. Because you can never have too much nice kitchen equipment.
So far, I've only used it to make eggless chocolate mousse (basically just whole cream, cocoa, melted chocolate and sugar) and strawberry yogurt cream (whole cream, whole plain yogurt [I used sheep], strawberry purée and sugar).
It's all very fluffy and sweet and pretty. The chocolate mousse tastes very good on coffee. And fruit. And my index finger when I go to the fridge 'supposedly' to get something else, like water. The strawberry cream tastes good on those things too, except for the coffee, although I think it probably would. I just haven't tried it there.
I can apparently also make fruit espumas and avocado mousses and foie gras foams. If I can get beyond the chocolate mousse stage. Which is looking doubtful at this point.
Between the chocolate sorbet and the ganache and now the mousse, chocolate has become something of a theme lately. Wonder what that means?
Crise de foi? Or crise de foie?