- 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
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.
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.