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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Camembert Foam

Cheese done differently.

Camembert Foam
  • 80 ml milk
  • 250 ml heavy cream
  • 2 g salt
  • 5 ml lemon juice
  • 1 g white pepper
  • 40 ml vegetable stock
  • 200 g camembert with rind

Ingredients:

  • 80 ml milk
  • 250 ml heavy cream
  • 2 g salt
  • 5 ml lemon juice
  • 1 g white pepper
  • 40 ml vegetable stock
  • 200 g camembert with rind
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Preparation:

Cut the Camembert into cubes. Carefully heat the milk and add the cheese. Mix the cheese with constant stirring and then leave to cool. Mix in the heavy cream and season with fresh lemon juice, salt and pepper.

 

Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake 14 times. Cool in the refrigerator for 1 hour.

 

Pour into a puff pastry dish and sprinkle with roasted pine nuts. Serve immediately.

 

iSi tip:

For variation, other varieties of soft cheese can be used instead of Camembert.

 

If using a 1 l iSi Whipper, double the ingredients, screw on 2 iSi Cream Chargers one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

 

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