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Whipped Egg White Express

for sorbets and casseroles

Whipped Egg White Express
  • 12 × egg white
  • 150 ml sugar syrup

Ingredients

  • 12 × egg white
  • 150 ml sugar syrup
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Preparation:

Completely dissolve the sugar syrup in the egg whites and spread the egg whites through the sieve. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.

 

iSi tip:

The resulting egg white is best suited for sorbets or casseroles.

 

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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