Camembert Foam
A warm, creamy camembert foam brightened with lemon juice.
ā±ļø Prep: 15 minš³ Cook: 10 min
Nutritionper per 300 g portionāŗ
160
Calories
4g
Protein
2g
Carbs
15g
Fat
Ingredients
| 80 ml | milk |
| 250 ml | heavy cream |
| 2 g | salt |
| 5 ml | lemon juice |
| 1 g | white pepper |
| 40 ml | vegetable stock |
| 200 g | camembert with rind |
Instructions
- Cut the Camembert into cubes.
- Carefully heat the milk and add the cheese; stir constantly, then leave to cool.
- Mix in the heavy cream and season with lemon juice, salt, and white pepper (add the vegetable stock as needed).
- Pass through an iSi Funnel & Sieve directly into a 0.5-pint whipped cream dispenser.
- Screw on 1 cream charger and shake 14 times.
- Chill in the refrigerator for 1 hour.