Green Apple Espuma

Created and prepared by Chef Nicholas Elmi of Laurel in Philadelphia.

Difficulty Level

Cook Time


  • 1¾ CUPS Sour cream
  • 1 OZ Sugar
  • 1½ OZ Yuzu juice
  • 1 TSP Salt
  • 4½ OZ Dietz & Watson Horseradish Sauce
  • 1½ CUPS Water
  • ½ TSP Agar agar
  • 1¼ CUPS Sugar
  • 2½ OZ Water (plus additional for soaking)
  • 5½ OZ Egg yolk
  • 4½ OZ Yuzu juice
  • ¾ OZ Gelatin sheets
  • 12 OZ Cream
  • 1½ CUPS Apple juice
  • 3 OZ Sugar
  • ¾ CUPS Egg white
  • 4 Gelatin sheets


  1. 1 FOR FROZEN HORSERADISH: Combine the sour cream, sugar, salt, yuzu juice and Dietz & Watson Horseradish Sauce in a large bowl. Combine the water and the agar agar in a small pot and bring to a simmer for 2 minutes. Combine with the remaining ingredients and freeze in Pacojet containers for approximately 12 hours.
  2. 2 FOR YUZU CURD: Whip the cream to soft peaks and set aside.
  3. 3 Soak the gelatin in ice water. Remove and squeeze out excess liquid. Warm the sheets in the yuzu juice until melted. In a stand mixer with a paddle attachment, beat the yolks until pale. In a small saucepan, boil the sugar and water until it reaches 246F. With the mixer running on low-medium, slowly add the sugar/water mixture into the yolks. Add the yuzu/gelatin mixture. Fold in the whipped cream. Cast in molds and cut into rectangles.
  4. 4 FOR A PPLE ESPUMA: Warm the apple, gelatin and sugar in a saucepan until melted. Whisk in the egg whites. Charge in an ISI gun with three charges of CO2 and add the mixture.