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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.