It is the most delicious with vegetable soufflé, egg dishes, salty crepes but we recommend it with poultry dishes and fish too.


  • 0,5 litre LISS Cream Whipper
  • 1 LISS Cream charger
  • 200 g spinach purée
  • 150 ml heavy cream
  • 100 g cream cheese
  • 2 cloves of garlic
  • 30 ml olive oil
  • 1 tsp flour
  • salt


Mix the garlic with the cream in a blender or food processor well then pass it through a fine sieve. Make a light thickening, add the cream, the spinach purée, the cream cheese and the salt. Boil it and after cool it down to 70°C. Pour the mixture into the LISS cream whipper. Screw in one LISS cream charger and shake 20 times or more until the sauce is foamy. It can be stored in refrigerator and reheated in a 70-80 °C water-bath.