Sweet Potato Espuma

Ingredients for a 0.5 L iSi Whipper:

  • 140 g Sweet potatoes
  • 280 ml heavy cream
  • 80 ml Potato water
  • 1 g Salt
  • 1 g Pepper
  • 0.5 g Nutmeg


Cook the sweet potatoes in salted water until soft (approx. 20 minutes), peel and mash with a potato masher. Heat the
cream and mix the puree with the heated cream and the potato water. Season with salt, pepper and nutmeg. Pass through
the iSi funnel & sieve directly into the 0.5 L iSi Cream Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the
iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

  • Difficulty: medium
  • Preparation time: 45 Min
  • Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
  • Other factors: Low-fructose, Gluten-free, Vegetarian


See how to make raspberry foam