1Sautée bell peppers in olive oil until softened. Transfer peppers to a food processor or blender. Add cream cheese and mascarpone and purée until smooth. Season to taste with lemon juice, garlic powder, salt, and black pepper. Strain mixture through a fine mesh sieve and pour into a 1 pint iSi Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least 2 hours before serving.
In this week’s mini-sode, Robin and Sara attempt to guess which color bell pepper they’re snacking on while blind-folded. Will they be able to differentiate between red, orange, yellow and green, or will the pressure of the taste test be too hot to h