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Chilled Jerusalem artichoke espuma

Espuma is Spanish for foam. Espumas are prepared with cream, gelatin, pro-espuma or liquid egg white. This recipe is an example of a gelatin-based espuma.

Creation by Ollie Schuiling, Kasteel Heemstede*, Houten, the Netherlands.

Makes 550ml.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose

Ingredients

300
ml
Jerusalem artichoke juice (cooked and sieved)
200
ml
milk
9
g
gelatin leaves
as needed
lemon juice
as needed
salt

Scale recipe

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