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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:

Place the cauliflower florets in cold water and bring to a boil. Dice the shallots into cubes and sauté them in butter, then add the curry powder and allow it to fry with the shallots a little, and finally add the cauliflower. Infuse with the cream, reduce, and season to taste with salt and pepper. Puree in a blender until smooth. Pour through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath.

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