wasabi espuma

10 min.

preparation time 

2,5 h

waiting time


15 servings

wasabi espuma

with the RYU Wasabi paste or the RYU Wasabi past powder

  • 100 ml coconut milk
  • 200 ml cream
  • 100 ml vegetable stock or fruit juice
  • Optional: ½ tsp agar agar
  • ¼ stem of lemongrass, crushed
  • 30 g RYU Wasabi paste or 
  • 4 g RYU Wasabi paste powder
  • ½ tsp sugar
  • A pinch of salt
  1. Pour the coconut milk, cream and vegetable stock/fruit juice into a pan. Add some lemongrass and optional agar agar and bring to the boil. As soon as it boils, remove the pan from the heat and flavour with salt and sugar.
  2. Leave the mixture to cool for half an hour.
  3. Then remove the lemongrass, stir in the RYU Wasabi paste or RYU Wasabi paste powder and pour into an ISI bottle.
  4. Screw on the capsules and shake firmly.
  5. Important: refrigerate the bottle for at least two hours before use.

1 iSi bottle & 1 cream capsule


Espuma can be served as a topping for savoury meat, fish or vegetable dishes or as a sweet accompaniment to fruity desserts.