Warm Potato Espuma recipe

Posted by cream-chargers.uk on

warm potato espuma

Nothing new here, but it's still one of the most amazing things you can do with a whipped cream dispenser. Ferran Adrià used this technique to create his reimagined Spanish tortilla. This method produces a beautifully light potato mousseline that is a little easier to digest. Aspects such as the use of the potato cooking liquid, on the other hand, are innovative. Normally, this liquid would be poured down the drain, carrying all of the flavour and nutrition with it, but in this recipe, it has a specific purpose.


150 ml milk
25 g butter
1 g salt
1 g nutmeg
250 g potatoes (floury)
50 ml potato water

How to make warm potato espuma at home

  1. Peel the potatoes, cook in salt water until tender and strain (do not puree!). Mix together with hot milk, potato water and butter. Season with nutmeg and salt and Pour into the 0.5 L Whipper Dispenser while hot (CAUTION: The outer cover becomes very warm - use heat protection when you take the bottle in your hand).
  2. Screw on 1 Cream Charger and shake vigorously. Serve immediately or keep the Whipper warm at a constant temperature of max. 75 °C in a bain-marie.

Pro tip:

The puree is supple and is very easy to gratinate. Particularly exquisite: season with truffle oil.

If using a 1 L whipper, double the ingredients, screw on 2 Cream Chargers one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 L Whipper.

Recipe by Ferran Adrià, Restaurant El Bulli, Roses (Spain)

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