* 200g preserved sweet peppers, such as Pimientos del Piquillo de Lodosa, drained
* Garlic to taste, crushed
* 500g full Fat Cream cheese
* A couple of dashes of Lemon juice
* 100ml Double cream
* Seasoning
* Smoked paprika or snipped Chives to garnish

===Method===
* Blend the Peppers, Garlic, Cream cheese, Lemon juice and Cream using a stick (immersion Blender) or Liquidiser until you have a very smooth mixture
* Mix in the Cream by hand
* Strain through a fine Sieve and season to taste
* With the aid of a funnel, spoon the mixture into a Whipping syphon
* Choose a suitable nozzle and attach to the lid of the syphon
* Screw on the lid - do not over-tighten
* Place an N₂O cartridge into the holder and attach to the lid
* Once the gas has been released into syphon, charge with another cartridge if using a 1 litre syphon. You only need one for the 500ml and 250ml ones
* Shake thoroughly between chargings
* Allow to chill in the Fridge for at least 2 hours
* With the lever, squirt out the mixture into a large bowl or several individual ones
* Garnish with the Paprika or Chives

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