- 175 ml heavy cream
- 1 × small bunch of fresh cilantro
- 0.5 g potato starch
- 225 ml fish velouté
- 75 g crème fraîche
- 0.25 g wasabi powder
For the wasabi dip, bring all the ingredients except the coriander to the boil, bind with the starch and finally add the coriander.
Puree in a blender.
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. Shake vigorously before serving.
Goes perfectly with grilled or fried calamari. Simply serve with lime slices and the wasabi dip.
CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or
Recipe by Mike Süsser, www.mike-suesser.at (Austria)