Ingredients for 1 US Pint whipper:
.5 Cups Chicken stock
9 ounces Spinach (freshly blanched or frozen)
1 Cup Cream
dash White pepper
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.