The camembert foam is recommended for cold appetizers, salads, stuffed tomato, flaky pastries, or as filler to the salt roll cake.
- 0,5 litre LISS Cream Whipper
- 1 LISS Cream charger
- 100 g Camembert cheese
- 300 ml heavy cream
- 1 small onion
- White pepper
Shred the onion, salt it and keep it in the salt for a few minutes. Strain the liquid of the onion and finely pureé it with the cheese and pepper in a blender or food processor. If it is too thick add some heavy cream and mix all the ingredients but only with a wooden spoon. Do not blend it, as it will get thicker.
Pour the mixture into the LISS cream whipper. Screw in one LISS cream charger and shake it. Store it in fridge and shake it 15-20 times before serving.