- 75 ml milk
- 250 ml heavy cream
- 2 g salt
- 10 ml lemon juice
- 3 x sheet(s) of gelatin
- 1 g white pepper
- 200 g camembert with rind
Soak the gelatin in cold water. Cut the Camembert into cubes. Carefully heat the milk and add the cheese. Melt the cheese and add the dissolved gelatin. Mix in the heavy cream, stirring constantly and season to taste with fresh lemon juice, fine salt and pepper. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Serve on pre-made puff pastry and sprinkle with pine nuts. Serve immediately.
If you prefer you could use a different type of soft cheese instead of Camembert.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. 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 (~8.5 fl. oz.) iSi Whipper.