800 ml Debic Culinaire Original
250 g chuka wakame (seaweed salad)
Heat the cream and add the chuka wakame.
Leave to infuse and blend until smooth in a blender.
Pass through a fine sieve and season to taste with salt.
Pour into a 1 l whipping cream canister and charge with two CO2 charges.
Leave to cool for a few hours and shake before use.