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Shallot 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 Shallot Foam recipe is created by Chef Louisa Ellis.

Shallot Foam recipe by Chef Louisa Ellis


200g sliced shallots

6 crushed garlic cloves

50ml olive oil

1 tsp flaky sea salt

200ml white wine

500 ml cream

50g proespuma

Lovage oil & crispy onion to garnish

3 nitrous chargers


Sweat the shallots & garlic in a pan with the olive oil and a tsp of flaky sea salt until soft and sweet. This will take around 15-20 minutes on a low heat.

Turn the heat up onto full and add the white wine. Reduce the wine by half and then add the cream.

Remove the pan from the heat and carefully blend the mixture in a jug blender with the proespuma until smooth. Pour the mixture through a sieve to remove any unwanted lumps.

Fill the canister just over halfway with the shallot mix and charge with 2 x cream chargers.

Gently spray the mixture into a bowl and top with lovage oil & crispy onion


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