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Vanilla Topping

Coffee cream, differently

Vanilla Topping
  • 450 ml heavy cream
  • 16 g vanilla sugar
  • 36 g powdered sugar

Ingredients

  • 450 ml heavy cream
  • 16 g vanilla sugar
  • 36 g powdered sugar
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Preparation:

Stir all the ingredients until the sugar has completely dissolved. Pour 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.

Serving suggestion:

Pour approx. 1 cm of dark chocolate sauce into a glass and top up with hot milk. Carefully pour an espresso over the top to form different layers. Crown with the Vanilla 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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