Beetroot and goat cheese foam

Beetroot and goat cheese foam recipe

Here is a beetroot and goat cheese foam recipe (or espuma recipe) I made a few days ago to add a little flavor and color to a radish tops and parsnip soup recipe. I’m already thinking of using it on top of cucumber slices for an easy finger-food recipe. Let me try it and keep you posted ;)

In order to easily make this goat cheese and beetroot foam recipe, you’ll need a siphon and one or two gas cartridges according to manufacturer’s instructions. If you don’t have a siphon, you’ll need to whip yourself. Cream needs to be very cold to be whipped properly, so if you’re not using a siphon, you’ll have to refrigerate cream mixture along with the whip you’re going to use for at least 1 hour before whipping it.

And remember, there are two important rules you need to follow in order to succeed when making foams / espumas:
- Always strain mixture through a sieve with small holes (like a pointed strainer) before pouring it into the siphon so it doesn’t get blocked.
- Always use at least 30% fat cream: creams with lower fat percentage flop and never get to form a foam / espuma. Fat free and 15% fat creams are impossible to whip… Good to know, right? ;)

Beetroot and goat cheese foam recipe

Preparation time:10 minutes – Refrigeration time :1 hour

Ingredients (for approx. 3 cups of foam)

1 cup (25 cl) of full-fat whipping cream
5 oz (140 g) of steamed beetroot
2.5 oz (70 g) of goat cheese log (without rind)
Salt and pepper


1/ Dice goat cheese.

2/ Heat 1/2 cup of cream and goat cheese dices over low heat in a small saucepan. Keep stirring until cheese has melted and let it chill.

3/ Dice beetroot and combine it with cream in a blender. Puree until very smooth.

4/ Once goat cheese cream has chilled, combine it with beetroot cream. Strain it through a sieve (with small holes) and season to taste with salt and pepper.

5/ Pour strained mixture into the siphon and charge it with a gas cartridge according to manufacturer’s instructions. Shake the siphon and refrigerate for at least 1 hour.

6/ Before serving, shake siphon and hold it upside down when pressing the lever to release the foam. It’s safer to release a little bit of your espuma in a plate placed in the sink first; sometimes siphons splatter the first time you press the lever.

Serve this beetroot and goat cheese foam on soups or in shot glasses as a small appetizer.

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