Spinach Espuma

Ingredients for 1 US Pint whipper:

.5 Cups Chicken stock
9 ounces Spinach (freshly blanched or frozen)
1 Cup Cream
dash Salt
dash Nutmeg
dash White pepper

Preparation: 

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  whipper. Screw on 1N20 cream charger and shake vigorously.

Try Spinach Espuma Warm:

Prepare the ingredients in warm stock, put into a whipper and foam. Serve immediately.

 

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