- 50 ml milk
- 200 ml heavy cream
- 50 g mascarpone
- 5 ml rum
- 100 g chestnut purée or chestnut rice (ground chestnuts with sugar and cream)
- 30 g powdered sugar
Stir all ingredients until the icing sugar has dissolved and a creamy mass is formed. 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.
Put 1 tsp. of vanilla sugar, ½ tsp. of orange peel and a pinch of cinnamon, ginger and cardamom in a cup. Add freshly brewed coffee. Serve and enjoy with the topping immediately, while still hot.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other, and shake vigorously after each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.