- 60 g marzipan
- 40 g coconut oil
- 200 ml Cremefine for whipping (lactose-free)
- 200 ml milk (lactose-free)
Bring the milk, coconut oil and marzipan to a boil and blend. Stir in the Cremefine, pass through the iSi funnel & sieve and chill for 2 hrs. Pour into a 0.5 liter iSi Whipper, screw on 1 cream charger and shake 12 times. Serve on coffee as a topping.