Cream Cheese Espuma

Ingredients:

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

Preparation:

Mix all the ingredients. Pass through the iSi funnel & sieve directly into the 1 Pint Dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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