- 50 ml heavy cream
- 1 x salt
- 1 x pepper
- 15 g garlic clove(s)
- 15 g shallot(s)
- 175 ml vegetable stock
- 10 g powdered sugar
- 1 x Tabasco
- 250 g pumpkin puree
- 15 g butter oil
Cook the cubed shallots and garlic in melted butter in a broad pot. Deglaze with vegetable stock and add the pumpkin. Puree everything in a blender until smooth. Then add the heavy cream and season to taste. 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. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.
Serve in a small cup or as a garnish on a classic pumpkin or carrot soup.
Enhance the foam with a few splashes of pumpkin seed oil.
ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!
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.