- 125 ml heavy cream
- 37 g butter
- 1 × shallot(s)
- 5 g curry powder
- 250 g cauliflower florets
Put the cauliflower florets in cold water and bring to the boil. Lightly sauté the diced shallots in butter, fry in the curry and add the cauliflower. Infuse with the heavy cream, reduce and season with salt and pepper.
Finely puree in a blender. Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a temperature of max. 75 °C in a bain-marie or water bath.
Recipe by Steffen Sinzinger, food blogger, Berliner Speisemeisterei (Germany)