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Brandy Foam Recipe







GoldWhip’s premium cream dispensers can be used to prepare all kinds of dishes and drinks, ranging from the classic whipped cream to theatrical N2O infused cocktails to rapid infused foams.



Chef Louisa Ellis’s passion for upscale fine dining meals began early in her career, from culinary school through the kitchens of multi-rosette hotels and Michelin Star restaurants. Ellis discovered that she was always looking for new methods to improve her abilities and become a better chef.



In 2017, Chef Ellis competed on Masterchef UK: Professionals and made it to the final three. Ellis was called back to the MasterChef kitchen in December 2020 to show her mettle a second time. She was successful this time, which she considers to be her proudest accomplishment yet.



Ellis is currently a private chef working out of Nottingham, creating a variety of unique dishes each month for clients to enjoy at events and dinner parties. Her ever-evolving menus reflect her love of flavour and inventive pairings.


This delicious Truffle Potato Espuma recipe is created by Chef Louisa Ellis.





Brandy Foam



Ingredients:


10g proespuma


100ml full fat milk


25ml cognac/brandy


10g caster sugar


3 x nitrous chargers



Method:


Place all ingredients apart from the nitrous into a jug blender.


Blend together until smooth for around 1 minute on full power.


Sieve the mix into a canister and charge with 3 x nitrous chargers.


Spray the brandy foam into a bowl and enjoy with a fruity dessert.




Enjoy!

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