With the batter in the isi whipper, you need to dispense it into a prepared paper cup, which has slits at the bottom and sides for proper aeration.
Dispense batter into the paper cup.
Place the cup in the microwave and cook for 40 seconds.
Let it cool and un-mould bread from the paper cup.
Once cool, shred it in many pieces and let it dry out.
The crumbs are then pan fried in butter and any flavouring.
I served it in a Jerusalem artichoke soup with bacon jam, olive oil and parsley.