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Marzipan and Ginger Coffee

Coffee with extra spice

Marzipan and Ginger Coffee
  • 100 ml milk
  • 200 ml heavy cream
  • 40 g yogurt
  • 2 g ginger
  • 5 g amaretto
  • 125 g marzipan
  • 40 g Gervais natur

Ingredients

  • 100 ml milk
  • 200 ml heavy cream
  • 40 g yogurt
  • 2 g ginger
  • 5 g amaretto
  • 125 g marzipan
  • 40 g Gervais natur
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Preparation:

puree the marzipan with the milk and ginger. Mix with the cream, spices, yoghurt, Gervais and amaretto. Pass the mixture through the iSi Funnel & Sieve or a fine sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously until the desired consistency is reached.

Serve immediately or refrigerate for up to one week.

Put 1 tsp. of roasted almond slivers into a cup. Pour an espresso and crown it with the topping.

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.

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