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Coconut Espuma

for ice cream, fruit salad and cocktails

Coconut Espuma
  • 120 g heavy cream
  • 10 g sugar
  • 120 g yogurt
  • 8 ml lemon juice
  • 40 ml rum
  • 240 ml coconut milk

Ingredients

  • 120 g heavy cream
  • 10 g sugar
  • 120 g yogurt
  • 8 ml lemon juice
  • 40 ml rum
  • 240 ml coconut milk
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Preparation:

Mix coconut milk, cream and yoghurt, then refine with rum, and season with sugar and lemon juice.

 

Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake 18 times.

7

Serving suggestion:

For ice creams, exotic fruit juices and cocktails.

 

Tip:

Coconut espuma can be refined with pineapple puree by replacing 50 ml of milk with 50 ml of pineapple puree. Milk can also be replaced by heavy cream.

 

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.

Recipe by Markus Haxter, Beluga Catering & Technical College, Cologne (Germany)

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