Tuna Espuma

1 cup tuna (in olive oil)
1 cup cream cheese, full fat
.5 cup heavy cream
1 pinch salt
1 pinch pepper

Drain the tuna and puree with the cream cheese in a blender until smooth. Add the cream and season with salt and pepper. Pass through the iSi funnel & sieve directly into the 0.5L Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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