Curry Espuma

Ingredients:

400 ml heavy cream
20 g Mild curry
45 ml Soy sauce

Preparation:

Thoroughly mix the cream, curry and soy sauce. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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