Spinach Espuma

Spinach Espuma

  • 150 mlheavy cream
  • 1 gsalt
  • 1 gwhite pepper
  • 1 gnutmeg
  • 100 mlChicken stock
  • 4 glime juice
  • 250 gspinach (freshly blanched or frozen)
  • 4 ggarlic


Puree the spinach with cold broth or stock in a blender until smooth and strain through a fine mesh sieve. Add the heavy cream, season to taste, and put into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.

Try Spinach Espuma Warm: 

Prepare the ingredients in warm stock, put into a 0.5 L (~17 fl. oz.) iSi Whipper and foam. Serve immediately.

iSi Tip

Sweat 50 g of diced shallots and a little chopped garlic and add to the mixture before pureeing. Enhance with a few splashes of lemon juice.

Double the ingredients for a 1 L (~34 fl. oz.) 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 (~8.5 fl. oz.) iSi Whipper.

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