- 125 ml heavy cream
- 37 g butter
- 1 x shallot(s)
- 5 g curry powder
- 250 g cauliflower florets
Put the cauliflower florets in cold water and bring to the boil. Lightly sautÃ© 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 Â°C in a bain-marie or water bath.
Recipe by Steffen Sinzinger, food blogger, Berliner Speisemeisterei (Germany)