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Sansho and ginger espuma

A foam based on ginger and Sansho Leaves. The Sansho adds fresh, even tingling taste of citrus, yuzu and kaffir lime. A perfect fresh combination with coconut and ginger. 

Koppert Cress offers chefs a unique selection of freshly sprouted plants (Cresses) and other edible flowers and leaves (specialties), collected from 100% natural aromatic plants. The possibilities with these products go beyond just garnishing, as this component demonstrates. 

Recipe makes 625 grams.

Allergens & dietary requirements

  • Egg
  • Vegetarian


  • 500 coconut milk
  • 10 sprigs Sansho Leaves, Kopper Cress
  • 50 ginger, cut in pieces
  • 125 egg white

Preparation method

  • Place the coconut milk, Sansho Leaves and ginger together in a pan and heat to 80°C. 
  • Let it infuse for half an hour.
  • Pass the coconut milk through a fine sieve, pressing out the flavors from the ginger and Sansho Leaves.
  • Ensure the coconut milk has cooled back to room temperature.
  • Emulsify it with the egg white using an immersion blender.
  • Place it in a siphon and aerate it with two cream chargers.
  • Let it chill for at least 2 hours.

Serving suggestions

  • Delicious in combination with components of mango, yuzu and white chocolate. 
  • Perfect with rice, vanilla and macadamia nut components. 
  • Combines well with orange, dark chocolate and caramel.