- 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
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.