125 ml heavy cream
1 g pepper
1 g herbal salt
30 ml Pumpkin seed oil
125 g sour cream
250 g goat cheese with herbs
50 ml vegetable stock
Puree the goat’s cheese, cold vegetable stock, pumpkin seed oil, sour cream and spices in a blender.
Finally, stir in the heavy cream – the consistency should be thick and viscous.
Pass the mixture through a Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake 18 times. Keep in a refrigerator until serving.
The dip tastes particularly good on nut or wholegrain bread.
If using a 1 l Whipper, double the ingredients. Screw on 2 Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l Whipper.