Egg spread
Ingredients
- 4 × egg(s)
- 50 ml milk
- 100 g natural cream cheese
- 40 g Mayonnaise
- 50 ml cream, 33% fat
- 60 ml stock
1
Boil the eggs for 5 minutes and place in ice water. All to cool completely and peel.
2
Then mix with milk, Gervais, mayonnaise, and the stock, and stir in the cream.
3
Season the sauce and strain directly through the iSi Funnel & Sieve into a 0.5 l iSi Whip. Chill for at least 3 hours.
Screw on an iSi Professional Charger and shake approx. 16 times.
This recipe is suitable for the following products
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