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Vanilla Ice cream with Raspberry Espuma

Good things don't always have to be extravagant

Vanilla Ice cream with Raspberry Espuma
  • 50 g sugar
  • 400 g raspberries
  • 3 × sheet(s) of gelatin
  • 0.5 × lemon(s)
  • 50 ml raspberry juice

Ingredients

  • 50 g sugar
  • 400 g raspberries
  • 3 × sheet(s) of gelatin
  • 0.5 × lemon(s)
  • 50 ml raspberry juice
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Preparation:

Soak the gelatin in cold water. Bring raspberry juice, raspberries and sugar to the boil, add juice and peel from half a lemon and puree the mixture. Dissolve the squeezed gelatin in the raspberry mixture.

 

Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled iSi Whipper in the refrigerator for a min. of 6 hours.

 

Shake vigorously once more before serving.

 

Serve with vanilla ice cream and fresh berries.

 

iSi tip:

Sugar content can be varied to taste. The raspberry spirit further refines the espuma.

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