- 500 ml MEGGLE Creme Patisserie
- 50 g good quality Roquefort cheese
- Salt and pepper
Heat a little bit the Creme Patisserie until steamy (not boiling), add the Roquefort cheese and blend until well combined. Season with salt and pepper. Leave the mixture to cool down. Fill up a siphon bottle (do not overfill) and charge with N2O cartridge 2 times, leave to rest, shake well and serve.