- 2 tbsp. soy sauce
- 2 tbsp. lemon juice
- 75 g cream cheese, full fat
- 2 tbsp. sesame oil
- 1 tbsp. wasabi from a tube
- 2 tbsp. asian sweet and sour sauce
- 200 ml rapeseed oil
Finely puree the wasabi, soya sauce, sweet and sour sauce, cream cheese, lemon juice and oils in a 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. Cool the filled Whipper in the refrigerator for 1-2 hours.
Goes perfectly with tuna: Serve immediately with the sauce.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.