Firm melon espuma

The espuma is now a mainstay in culinary circles, but this one may still have the potential to surprise. It stays firm on the plate, and that means new possibilities. It is made from nothing more than melon juice and some gelatine. A beautifully pure flavour and extraordinary texture.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Firm melon espuma

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




melon juice, lightly seasoned to taste with sugar



gelatine leaves

Preparation method

  • Let the gelatine soak in cold water until soft.
  • Heat the melon juice and dissolve the gelatine in it.
  • Let gel in the refrigerator.
  • Next, transfer to a siphon with a 1l capacity and aerate with two cartridges.
  • Shake well, and spray from the siphon when ready to serve. 

Serving suggestions

  • As a component in a dessert, e.g. with pear, apple or citrus fruit.
  • As a component of a starter with a raw or smoked fish dish.

Previous page