- 350 ml Champagne
- 80 ml Crème de cassis
- 40 g Pro Espuma
- 20 g Basic Textur
- 50 ml Strawberry Juice
Mix the champagne with Basic Texture and Pro Espuma. Then add the remaining ingredients.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving. Serve immediately after serving!
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
Recipe by Heinz Rufibach, Le Gourmet Alpenhof Hotel, Zermatt (Switzerland) </ p>