How to Make Foams and Purees
Codium seaweed foam, champagne foam, sea urchin puree and topinambur: nine sauces built for stability, then plated in three finished dishes.
Paolo Casagrande
Executive Chef, Lasarte · Barcelona
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
12 Lessons, 42 min total
- FREE
Introduction
- FREE
#1 Red Shrimp Coral Mayonnaise
- FREE
#2 Codium Seaweed Foam
- FREE
#3 Sea Urchin Purée
- FREE
#4 Warm Crustacean Salad on a Seabed
- FREE
#5 Hazelnut-Yuzu Cream
- PRO
#6 Champagne Foam
- PRO
#7 Bone Marrow Pil Pil with Clams
- PRO
#8 Roasted Virrey Fish with Hazelnut Salt
- PRO
#9 Pink Grapefruit Gel
- PRO
#10 Topinambur-Watercress Purée
- PRO
#11 Two Mustard Sauce
- PRO
#12 Duroc Pork Trotters Stuffed with Truffled Chives
About this course
How to make foams and purees is answered nine times over, once per preparation. A codium seaweed foam and a champagne foam. A sea urchin puree and a topinambur-watercress puree. A red shrimp coral mayonnaise, a hazelnut-yuzu cream, a pink grapefruit gel, a bone marrow pil pil with clams, and a two mustard sauce.
They arrive in threes, and each three belongs to a dish. Coral, codium and sea urchin build a warm crustacean salad. Hazelnut-yuzu, champagne and pil pil go under a roasted virrey with hazelnut salt. Grapefruit, topinambur and mustard finish stuffed Duroc pork trotters. Paolo Casagrande gives the consistency target and the variations for each.
You finish able to work backwards from a plate to the preparations it needs, and to change one of the three without the other two failing. Twelve lessons, nine sauces, three dishes, in that order.
"A sauce should never be an afterthought, it's often the hardest part of the dish to get right."
Paolo Casagrande · Chef de Cuisine @ Lasarte
Lessons
12
Video
42 min HD
Recipes
13
Level
Audio
Spanish (VO)
Subtitles
English, German, Italian, Spanish, French
At the end of this course you will be able to
Run a fine dining foam technique from base density through stabiliser to siphon.
Take sea urchin and topinambur to a puree that holds its line on the plate.
Emulsify a red shrimp coral mayonnaise and a two mustard sauce to order.
Plate three finished dishes around these sauces rather than alongside them.
Foams today, condiments tomorrow.
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Meet your instructor
Paolo Casagrande
Executive Chef, Lasarte, Barcelona · Three stars held since 2017
Paolo Casagrande is an Italian chef who has run the kitchen at Lasarte in Barcelona since 2012. The restaurant has held three stars since 2017. He studied at a culinary school in Veneto before working across Europe.
He spent years in the kitchens of Martin Berasategui before taking over Lasarte, and now sets Berasategui's signature dishes alongside seasonal Mediterranean cooking of his own. In this class he opens the sauce station: nine foams, purees, gels and emulsions, and the three dishes they were built for.
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Who is this course for?
Long practised or newly curious
First-time and practised sauce cooks who want each emulsion, foam and purée in its place.
Plates that finish at a high level
Cooks who want three sauces built first, then paired with the dish each one was made for.
Anyone who wants more from a sauce
Sauce, foam and purée enthusiasts who want the component that makes the dish work.
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Sauces, Foams & Purees: 3-Star Recipes · Paolo Casagrande
