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Spinach Foam Recipe

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This spinach foam or espuma is a very versatile molecular gastronomy side that can complement a wide variety of dishes. It can be served cold as a foam with a consistency that will maintain the shape or warm as an airy sauce.


- 250 g (9 oz) freshly blanched or frozen spinach

- 25 g (1 oz) diced shallots

- 1 garlic clove

- 100 ml vegetable or chicken stock


- 150 ml heavy cream

- Salt & pepper


Sautee shallots and garlic. Puree the spinach, shallots, garlic and stock in a blender. Pass the puree through a fine sieve. Add the heavy cream, season to taste and pour into the ISI Whip. Charge the ISI Whip with 1 charger and shake vigorously. Chill in the refrigerator for a few hours before serving.

If you want a warm spinach espuma, warm the mix before pouring into the ISI Whip. Serve immediately or keep the ISI Gourmet Whip warm in a bain marie at 70 ˚C (160 ˚F).

Serving Suggestions

- Serve cold as a dip with crackers or tortilla chips

- Serve warm as an airy sauce over grilled chicken breast seasoned with lemon juice and oregano. Accompany with braised pearl onions.


  • Marsilka

    Is it possible to make a foam without using ISI Whip?

    • QuantumChef

      Not with the same aeration. sorry!

  • Jo

    Can this recipe be changed to use mint instead of spinach for risotto?

    • QuantumChef

      Not sure about the taste if you do that, it may be too strong.

  • stuart

    is it possible to make this a firm but hot foam?

    • QuantumChef

      Yes, you can probably try adding some agar agar.

  • A. Nuran

    This would work nicely as a substitute for the traditional Indian Coriander or Mint Chutney

  • boo

    hi chef i am wondering if i can make a foam with out gelatine and leucite ? i want to make a asparagus foam, can i whisk in butter or oil or milk to create a foam ? thank u so much !

    • QuantumChef

      For a cold foam you can use cream.