Method
1. Sweat the finely chopped shallots and garlic in butter until translucent. Dust with the flour and pour in the stock and cream. Then add the Gervais and let simmer on low heat for about 1 minutes.2. Mix together with the xanthan gum and strain directly into the iSi Thermo Whip through an iSi Funnel & Sieve.
3. Screw on an iSi Professional Charger, shake 12 to 14 times and serve warm.
Ingredients
60 g natural cream cheese
300 ml stock
100 ml Heavy Cream min. 32% fat
0.25 g xanthan gum
20 g butter
60 g shallots
20 g flour
4 g garlic
