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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