Camembert Sauce

White mould cheese done differently

Camembert Sauce

With iSi, even heavy sauces are turned into light enjoyment in no time at all.

  • 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.

Serving suggestion

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.

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