- 300 ml heavy cream
- 1 g salt
- 1 g white pepper
- 200 g camembert with rind
- 1 g chili powder or cayenne pepper
Bring the heavy cream to a boil. Cut the Camembert into small cubes and lightly cook in the heavy cream for a few minutes. Puree all ingredients in a blender until smooth and season. 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. Keep the iSi Whipper warm at max. 75°C (167 °F) in a bain-marie or in a water bath.
Serve with grilled fish, beef, or chicken.
ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!
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.