Red Bell Pepper Espuma

Ingredients for a 1 Pint Dispenser:

200 g Cream cheese, full fat
100 g Red bell pepper
50 ml Cream
50 g Mascarpone
20 ml Olive oil
1 g Salt
1 g Pepper
1 pieces Garlic clove(s)
5 ml Lemon juice


Fry the diced bell pepper and the garlic in olive oil. Puree with the cream cheese, mascarpone, and herbs in a blender until smooth. Pass the mixture through the iSi funnel & sieve, then add the cream and make sure that the mixture has a creamy consistency. Put the mixture into the dispenser and screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve in a glass as a vegetable or cracker dip.

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