Molecular cappuccino with xanthan gum
Have you ever wanted to recreate the creamy texture of a café cappuccino in your kitchen? With xanthan gum, a natural, versatile thickener, you can make a dense, stable foam using just an electric milk frother.
Professionals also use this technique for cappuccinos with a flawless appearance and velvety texture. Adding a small amount of xanthan gum to milk improves its structure and keeps the foam soft for longer.
Xanthan gum is also suitable for vegan, gluten-free and lactose-free preparations and works with dairy milk or plant-based alternatives such as soya, oat or almond.
Perfect for breakfast or a special moment, this homemade cappuccino is sure to win you over. Bring café quality to your cup with just one extra ingredient: xanthan gum.
Molecular cappuccino with xanthan gum
Special Ingredients
1
5 minutes
10 minutes
Molecular Gastronomy
Xanthan Gum
Have you ever wanted to recreate the creamy texture of a café cappuccino in your kitchen? With xanthan gum, a natural, versatile thickener, you can make a dense, stable foam using just an electric milk frother.
Professionals also use this technique for cappuccinos with a flawless appearance and velvety texture. Adding a small amount of xanthan gum to milk improves its structure and keeps the foam soft for longer.
Xanthan gum is also suitable for vegan, gluten-free and lactose-free preparations and works with dairy milk or plant-based alternatives such as soya, oat or almond.
Perfect for breakfast or a special moment, this homemade cappuccino is sure to win you over. Bring café quality to your cup with just one extra ingredient: xanthan gum.
Directions
Place the milk and xanthan gum in a small saucepan, heat to 60°C and froth with the electric whisk.
Pour the coffee into a cup and add the milk and foam.