Wasabi Cream

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 225 ml / 7.6 fl. oz. fish stock
  • 175 ml / 5.9 fl. oz. heavy cream
  • 75 ml / 2.5 fl. oz. crème fraîche
  • some potato starch
  • Wasabi powder
  • fresh coriander

PREPARATION:

Boil fish stock, creme fraiche and Wasabi powder. Mix in the potato starch and add coriander. Mix in a blender and add the heavy cream.

Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously.
Keep hot in the whipper in a bain-marie or in a water bath.
Shake vigorously before serving.

Double the ingredients for a 1 L Whipper. Screw on 2 cream chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.

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