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* restaurant, Houten, the Netherlands.

Makes 550ml.

Chilled Jerusalem artichoke espuma

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Jerusalem artichoke juice (cooked and sieved)






leaf gelatin

As needed:


lemon juice

As needed:



Preparation method

  • Soak the gelatin in cold water.
  • Heat the milk and dissolve the soaked gelatin in it.
  • Add the Jerusalem artichoke juice and season to taste with lemon juice and salt.
  • Transfer the mixture to a siphon and aerate with one cartridge.
  • Refrigerate.

Serving suggestions

  • Delicious in combination with cauliflower and artichoke dishes. 
  • Gebruik in een compositie met componenten van hazelnut, parsnip, and celery.
  • Use in a composition with components of poultry, potato, and grape.

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