- 100 ml Chicken stock
- 250 g spinach (freshly blanched or frozen)
- 150 ml heavy cream
- 1 g salt
- 1 g nutmeg
- 1 g 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 a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.
Try Spinach Espuma Warm:
Prepare the ingredients in warm stock, put into a 0.5 L (~17 fl. oz.) iSi Whipper and foam. Serve immediately.
Sweat 50 g of diced shallots and a little chopped garlic and add to the mixture before pureeing. Enhance with a few splashes of lemon juice.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.