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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

Fermented Beetroot Espuma

Fermented Beetroot Espuma
  • 50 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 1 g cane sugar
  • 50 ml greek yogurt
  • 200 g fermented beetroot
  • 150 ml fermented beetroot stock

Ingredients:

  • 50 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 1 g cane sugar
  • 50 ml greek yogurt
  • 200 g fermented beetroot
  • 150 ml fermented beetroot stock
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Preparation:

Puree the fermented beetroot and beetroot stock in a blender until smooth. Add the cream and Greek yogurt and season to taste with the seasonings. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.

Photo credit: Thomas Ruhl, www.port-culinaire.de

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