- 200 ml heavy cream
- 100 ml vegetable stock
- 300 g peas
Lightly cook the peas in vegetable stock and season with salt and pepper. Puree in a blender until smooth and refine with heavy cream. Pass 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.
Serve in a glass with a crispbread garnish.
The iSi stainless steel plain tip is used in this recipe.