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Cappuccino Mousse

Cappuccino Mousse
  • 350 ml heavy cream
  • 150 ml strong espresso

Ingredients

  • 350 ml heavy cream
  • 150 ml strong espresso
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Preparation:

Soak the gelatin in cold water. Mix the heavy cream and espresso. Heat a portion of this mixture and dissolve the gelatin in it. Add the mixture to the remaining espresso and heavy cream mixture. Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

 

Serve with vanilla or chocolate ice cream.

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