- 100 g cream cheese, full fat
- 125 ml coconut milk
- 2 g cayenne pepper
- 150 g salted peanuts
- 125 ml meat stock
Puree all ingredients in a blender until smooth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Serve as a dip for chicken satay skewers, nachos, or crackers.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.