Vanilla Chili Espuma


200 ml Fish stock
200 ml heavy cream
1 pieces Vanilla bean(s)
1 g chili(es)
1 g Sugar
1 g Salt
1 g of Tasmanian pepper, ground
2 g Xanthan gum


Bring the fish stock, cream, pulp from the vanilla bean and chili to a boil. Season to taste with sugar, salt and pepper. While the mixture is still warm, mix in the xanthan gum with a hand blender. Pass through the iSi funnel & sieve directly into the  Whipper, screw on 1 N20 cream charger and shake vigorously.

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