Ingredients

• 150 g peanuts
• 100 ml meat stock
• 150 ml coconut milk
• 200 g cream cheese, full fat
• 2 g chili powder or cayenne pepper

Preparation

1. Puree all ingredients in a blender until smooth and pass through the iSi funnel sieve directly into a 0.5 L iSi Whipper.
2. Screw on 1 iSi cream charger and shake vigorously.
3. Refrigerate for 1-2 hours.

Serving suggestion

Serve as a dip with crackers.