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Camembert foam with the ISI Whip

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Ingredients for 4 servings:

  • 1 Camembert(s)
  • 3 dl milk
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 25 minutes

Thinly slice away the white layer around the edge of the Camembert and set aside. Chop the Camembert into small pieces. Boil the milk in a pan and melt the chopped Camembert completely. Season with salt and pepper. Pour everything into an ISI Whip and let it cool in the refrigerator overnight. Then top with 2 whipped cream dispensers. Place the Camembert rind on baking paper and microwave until crispy. Microwave only in 2-minute increments to ensure the rind is nice and crispy. Crumble the rind over the foam.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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