300 ml Cream
200 g Brie with rind
1 g Salt
1 g White pepper
Bring the heavy cream to a boil. Cut the brie into small cubes and lightly cook with the heavy cream for a few minutes. Puree all ingredients in a blender and season. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously.
Serve with fried wild salmon fillet with turned new potatoes in butter.