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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, and mash with a potato masher, pass through the iSi funnel & sieve. Coarsely chop the cauliflower, puree with the milk in a blender until smooth, pass through the iSi funnel & sieve. Mix the cauliflower and the potato purees and heat slowly. Put the potato-cauliflower mix into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

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