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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
  • 100 ml milk
  • 100 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 0.5 g nutmeg
  • 80 g potatoes
  • 220 g cauliflower

Ingredients:

  • 100 ml milk
  • 100 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 0.5 g nutmeg
  • 80 g potatoes
  • 220 g cauliflower
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Preparation:

Boil the potatoes, peel them and mash them with a potato masher. Then pass them through the iSi Funnel & Sieve.

 

Coarsely chop the cauliflower and finely puree it with the milk in a blender. Pass this mixture through the iSi Funnel & Sieve.

 

Mix the cauliflower mixture with the potato mixture and heat them slowly together. Next, pour the potato and cauliflower mixture into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi device warm at a constant temperature of max. 75 °C in a bain-marie or a water bath.

 

Caution: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!

 

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