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Cream Cheese Espuma


Cream Cheese Espuma
Ingredients

  • 160 g Cream cheese, full fat
  • 340 ml heavy cream
  • 1 g Salt
  • 1 g Pepper

Preparation

  1. Mix all the ingredients.
  2. Pass through the iSi funnel & sieve directly into the 1 Pint Dispenser, screw on 1 N20 cream charger and shake vigorously.
  3. Refrigerate for 1-2 hours.
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One response to “Cream Cheese Espuma”

  1. Steve W Carter Avatar
    Steve W Carter

    This was the first Espuma I’ve made with my siphon. It’s incredibly smooth and creamy. We’d will serve it tonight with baked potatoes.

    Reply

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