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What’s more delicious than a Truffle Potato Espuma?

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.

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Truffle Potato Espuma


  • 250g peeled and cubed new potatoes

  • 15oml milk

  • 25g butter

  • 50ml potato water

  • 1 x tbsp white truffle oil

  • Salt & pepper to season

  • Crispy bacon & capers to garnish


  1. Cook potatoes in simmering water until soft.

  2. Bring the milk & butter to the boil, add to the drained potatoes along with 50ml of the potato water & the truffle oil.

  3. Blend the potato mix until smooth.

  4. Pour into the espuma gun and charge with 2 cream chargers, shake well and squeeze into a bowl.

  5. Top with crispy bacon & capers and any other garnish you wish to use.


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