1. Mix the cheese with the cream, the pinch of salt and the white pepper, infuse until the mixture is homogeneous. 2. Remove from heat and add olive oil and mix again. Set aside. 3. Take the dough and with a mould in the shape of a cone give it shape, paint it with egg and pour sesame over it. Bake for about 10 minutes at 160 ºC or until the dough is golden brown, remove from the mould and set aside. 4. Take the previous mixture, put it into the siphon, close it and load it with two loads for a 1l siphon and only one for a ½ siphon. 5. It is shaken, introduced in the refrigerator during ½ hour or we maintain to the bain-marie if it is wanted to serve hot. 6. To serve, shake the siphon and pour the mixture over the cone like ice cream and present it.
