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Wasabi Dip

spicy Japanese horseradish

Wasabi Dip
  • 175 ml heavy cream
  • 1 × small bunch of fresh cilantro
  • 0.5 g potato starch
  • 225 ml fish velouté
  • 75 g crème fraîche
  • 0.25 g wasabi powder

Ingredients

  • 175 ml heavy cream
  • 1 × small bunch of fresh cilantro
  • 0.5 g potato starch
  • 225 ml fish velouté
  • 75 g crème fraîche
  • 0.25 g wasabi powder
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Preparation:

For the wasabi dip, bring all the ingredients except the coriander to the boil, bind with the starch and finally add the coriander.

 

Puree in a blender.

Pass 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 constant temperature of max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.

iSi tip:

Goes perfectly with grilled or fried calamari. Simply serve with lime slices and the wasabi dip.

 

CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or

water bath!

 

Recipe by Mike Süsser, www.mike-suesser.at (Austria)

 

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