Pimenton del Padron Espuma

Pimenton del Padron Espuma

  • 2 ×bell peppers
  • 150 mlstock
  • 2 tbsp.apple balsamic vinegar
  • 100 mlapple juice
  • 0.2 mlPernod
  • 50 gketchup
  • 0.25 tsp.Pimenton del Padron (smoked paprika powder)
  • 2 ×Gelatin


Lightly toast the paprika powder and immediately deglaze with Pernod. Add the apple juice and let it reduce.


Bake the peppers on the grill at 220°C for about 20 minutes. You can let the skin burn – this makes it easier to remove later.

Then place the peppers in a tightly sealable container, seal, and let them steep for approximately 30 minutes. Then peel, quarter and core the peppers. Do not throw away the liquid that has accumulated (pepper stock).


Mix the pepper with the remaining ingredients until smooth.

Dissolve the gelatin in some of the pepper stock and add this to the still warm pepper mixture. Pour it through an iSi Funnel & Sieve into an iSi Whip, and screw on an iSi Professional Charger. Chill overnight.

The Espuma goes excellently with grilled fish and white meat.

Back to blog
See More

Subscribe for our iSi newsletter and receive delicious recipe ideas, the latest news and attractive offers on a regular basis.

Subscribe to our newsletter
Gorgonzola Mousse
iSi Recipes

Let yourself be inspired.

In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers. Browse through numerous espumas, soups, desserts and cocktails and serve exciting concoctions to your guests on every occasion.

more recipes