Camembert Foam

Cheese done differently.

Camembert Foam

This snack is good on its own and is also superb as an appetizer or intermediate course on a menu.

  • 80 ml milk
  • 250 ml heavy cream
  • 2 g salt
  • 5 ml lemon juice
  • 1 g white pepper
  • 40 ml vegetable stock
  • 200 g camembert with rind


Cut the Camembert into cubes. Carefully heat the milk and add the cheese. Mix the cheese with constant stirring and then leave to cool. Mix in the heavy cream and season with fresh lemon juice, salt and pepper.

Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake 14 times. Cool in the refrigerator for 1 hour.

Pour into a puff pastry dish and sprinkle with roasted pine nuts. Serve immediately.

iSi tip

For variation, other varieties of soft cheese can be used instead of Camembert.

If using a 1 l iSi Whipper, double the ingredients, 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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