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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

Red Bell Pepper Espuma

Great as a dip or spread

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

Ingredients:

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

Fry the diced bell pepper and the garlic in olive oil. Puree with the cream cheese, mascarpone, and herbs in a blender until smooth. Pass the mixture through the iSi funnel & sieve, then add the cream and make sure that the mixture has a creamy consistency. Put the mixture into a  0.5 L (~17 fl. oz.) iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve in a glass as a vegetable or cracker dip.

iSi Tip: 

Can also be used as finger food in catering.

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.

 

 

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