Finely chop the shallots and garlic cloves and cut the ginger into cubes. Heat the oil in a pot and simmer everything until translucent. Then add curry powder and brown briefly.
Peel the apples, remove the cores and chop roughly, then add them to the pot and cover with the apple juice, stock and vinegar. Cook the apples at low heat until soft and season with the spices.
Finely puree the mixture in a blender and stir in the cream cheese. 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. Before serving, cool the filled appliance in the refrigerator for 1-2 hours.
Goes superbly with various vegetable dishes, black bread or cheese.
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