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Marzipan topping

Coffee topping with a hint of “Mozartkugel”

Marzipan topping
  • 60 g marzipan
  • 40 g coconut oil
  • 200 ml Cremefine for whipping (lactose-free)
  • 200 ml milk (lactose-free)

Ingredients

  • 60 g marzipan
  • 40 g coconut oil
  • 200 ml Cremefine for whipping (lactose-free)
  • 200 ml milk (lactose-free)
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Preparation:

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.

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