Mountain cheese foam

Mountain cheese foam

  • 200 ml milk
  • 1 g salt
  • 200 g sour cream
  • 4 g agar-agar
  • 100 g mountain cheese


Stir agar agar into the cold milk, then heat and simmer for 2 minutes. Puree the still-warm mixture together with the sour cream and grated mountain cheese in a blender until smooth.


Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper.


Screw on 1 iSi Professional Charger and shake vigorously. Then chill for at least 3 hours.

Recipe by star chef Richard Rauch, Steira Wirt, Austria

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