Berkswell Espuma

• 450 g double cream
• 125 g mascarpone
• 170 g

Place the cream into a medium-sized pot and begin to gently simmer over a medium heat until it has reduced by half.

Add in the mascarpone and grated Berkswell cheese, then place into a blender and blend until smooth.

Transfer to an iSi siphon gun and charge with one shot of N₂O, then keep it warm in a water bath set to 50°C.