Siphon cakes, mousses and creams

A few days ago I was at the restaurant with some friends and at the end of the meal when we had to take the dessert I was tempted by the "Green tea siphon cake". I was guessing it was a great idea, but I decided to take the more conventional tiramisù. Anyway, my brother tried the siphon cake, so I couldnt resist to take at least a little piece from his plate and I discovered it was very soft and with an amazing taste. By doing a research on Internet, I discovered the Siphon is widely used to make cakes, desserts, mousses, creams and other different types of meals. By modulating temperature, and pressure of gases (carbon dioxide mainly), it is possible to control the thickness of a cream or the texture of carbonated fruits. Every day we can say the future of gastronomy belongs to chemistry!