Sweet potato espuma

Dorian Janmaat, executive chef of Trencherman’s restaurant The Idle Rocks in St Mawes, shares his recipe for sweet potato espuma

Serves 4 as a starter, or 2 as a hearty lunch

You will need

Creamer gun

For the espuma

Sweet potatoes 300g, peeled and cut into large pieces
Double cream 150ml
Butter 100g
Milk 300ml
Ground nutmeg a pinch
Chinese five spice a pinch
Turmeric a pinch
Salt and pepper to season

For the sweet potato crisps

Sweet potato ½
Rapeseed oil for deep-frying
Salt and pepper a pinch


  1. For the espuma: boil the sweet potatoes in salted water until soft (approx. 20 minutes).
  2. While the potatoes are cooking, in another pan heat the cream, butter and milk over a medium heat. Add the nutmeg, Chinese five spice and turmeric and simmer for 5 minutes.
  3. Strain the potatoes and transfer into a food processor with the cream mixture. Blend until smooth.
  4. Taste and season with salt and pepper.
  5. Funnel the mixture into the creamer gun and keep warm (by placing in a bowl of hot water) until ready to serve.
  6. For the sweet potato crisps: cut the sweet potato into 1mm slices using a mandoline.
  7. In a deep heavy-based pan, heat the oil to 180°c .
  8. Deep fry the potato slices in the oil for 2-3 minutes, then drain on kitchen paper. Sprinkle with salt. 
  9. To serve: charge and shake the creamer gun vigorously. Squirt the sweet potato foam into your serving bowl.
  10. Sprinkle the sweet potato crisps on top and serve.

‘Espuma is the Spanish word for foam and, although this may sound like a very ‘cheffy’ process, it’s simple and yields great tasting results. 

I highly recommend investing in a creamer gun. You can make anything from this delicious light soup starter to a chocolate mousse-style dessert – or even a boozy cocktail,’ says Dorian



may, 2024


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