Asparagus Espuma

Asparagus done differently

Asparagus Espuma

This recipe by Ferran Adrià, the inventor of the espuma, goes with fish, or also a medium fried beef fillet.

  • 50 mlheavy cream
  • 1 gsugar
  • 1 gsalt
  • 2 ×sheet(s) of gelatin
  • 1 ×lemon(s)
  • 500 gasparagus


Cook the asparagus in salt water with sugar and a lemon slice until soft. Next, puree the asparagus together with 150 ml of asparagus stock in a blender and pass through a fine sieve. Season the puree with the spices.

Heat the soaked, squeezed gelatin in 50 ml of asparagus stock (approx. 60 °C), then add the cream and the remaining mixture. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.

Cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.

iSi tip

To make a green asparagus espuma, take 450 g of green asparagus and 50 g of blanched and pureed spinach. Can also be made as an asparagus stock by using 400 ml of asparagus stock instead of asparagus.

In the iSi Thermo Whip and iSi Thermo XPress Whip: Let the mixture cool in the refrigerator! Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

Recipe by Ferran Adrià, Restaurant El Bulli, Roses (Spain)

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