- 100 ml heavy cream
- 1 x salt
- 1 x pepper
- 15 g garlic clove(s)
- 15 g shallot(s)
- 200 ml vegetable stock
- 10 g powdered sugar
- 1 x Tabasco
- 180 g pumpkin puree
- 15 g butter oil
Finely dice the shallots and garlic and fry in clarified butter in a large pot.
Deglaze with vegetable stock and add the pumpkin puree. Finely puree everything in a blender.
Next, add the heavy cream and season with the spices. Pass the mixture through the iSi Funnel & Sieve directly 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 in a bain-marie or water bath. Shake vigorously before serving.
CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!
Serve in a small cup or as a garnish on a classic pumpkin or carrot soup.
Refine the foam with a few splashes of pumpkin seed oil.
Double the ingredients for a 1 l 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 iSi Whipper.