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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

Cauliflower Espuma

Cauliflower Espuma
  • 125 ml heavy cream
  • 37 g butter
  • 1 x shallot(s)
  • 5 g curry powder
  • 250 g cauliflower florets

Ingredients:

  • 125 ml heavy cream
  • 37 g butter
  • 1 x shallot(s)
  • 5 g curry powder
  • 250 g cauliflower florets
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Preparation:

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)

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