Brandy Foam

CrèmeMax's premium cream dispensers are versatile tools for preparing a range of dishes and drinks, from classic whipped cream to N2O-infused cocktails and rapid-infused foams.

Chef Louisa Ellis has nurtured a passion for creating upscale dining experiences since the early days of her career, progressing from culinary school to the kitchens of multi-rosette hotels and Michelin Star restaurants. Continually seeking innovative techniques to enhance her culinary skills, Ellis's dedication led her to compete on MasterChef UK: Professionals in 2017, where she advanced to the final three. Returning to the MasterChef kitchen in December 2020, Ellis clinched victory, a crowning achievement in her career.

Today, based in Nottingham, Chef Ellis serves as a private chef, crafting diverse and inventive menus each month for events and dinner parties. Her evolving creations reflect a deep love for flavors and creative food pairings.

Try Chef Louisa Ellis's delectable Brandy Foam recipe.

Follow her journey on Instagram: Chef Louisa Ellis on Instagram

---

Brandy Foam

Ingredients:

• 10g proespuma

• 100ml full fat milk

• 25ml cognac/brandy

• 10g caster sugar

• 3 x nitrous chargers

Method:

1. Place all ingredients apart from the nitrous into a jug blender.

2. Blend together until smooth for around 1 minute on full power.

3. Sieve the mix into a canister and charge with 3 x nitrous chargers.

4. Spray the brandy foam into a bowl and enjoy with a fruity dessert.

Enjoy!