- 50 ml heavy cream
- 1 g salt
- 1 g pepper
- 1 g cane sugar
- 50 ml greek yogurt
- 200 g fermented beetroot
- 150 ml fermented beetroot stock
Finely puree the fermented beetroots (e.g. from a glass) and the beetroot stock in a blender. Add the heavy cream and Greek yoghurt and season with spices.
Pour 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 in the refrigerator for a min. of Cool for 6 hours.
Image source: Thomas Ruhl, www.port-culinaire.de