- 300 ml heavy cream
- 1 g salt
- 1 g white pepper
- 200 g camembert with rind
- 1 g chili powder or cayenne pepper
Bring the cream to the boil. Cut the camembert into small cubes and lightly boil with the heavy cream for a few minutes.
Finely puree all the ingredients using a hand-held blender and season. 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 a constant temperature of max. 75 °C in a bain-marie or water bath.
Serve with roast fish, veal or chicken.
CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!
For a 1 l iSi Whipper, double the ingredients, Screw on 2 iSi Cream Chargers one after the other and shake vigorously after each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.