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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

Paprika Espuma

excellent as a dip or spread

Paprika Espuma
  • 50 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 5 ml lemon juice
  • 200 g cream cheese, full fat
  • 20 ml olive oil
  • 1 x garlic clove(s)
  • 50 g mascarpone
  • 100 g red bell pepper

Ingredients:

  • 50 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 5 ml lemon juice
  • 200 g cream cheese, full fat
  • 20 ml olive oil
  • 1 x garlic clove(s)
  • 50 g mascarpone
  • 100 g red bell pepper
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Preparation:

Dice the peppers and sauté with the garlic in olive oil. Finely puree with the cream cheese, mascarpone and spices in a blender. Pass through the iSi Funnel & Sieve, then add the heavy cream: the mixture should have a creamy consistency.

 

Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool the filled Whipper in the refrigerator for 1-2 hours.

 

Serve in the glass as a dip with vegetables or crackers.

 

iSi tip:

The espuma can also be served as finger food at events!

 

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.

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