Curry Espuma


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


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.

Leave a Reply

Your email address will not be published. Required fields are marked *