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Courgette Whole Cupcake

with berry topping

Courgette Whole Cupcake
  • 150 ml milk
  • 200 ml heavy cream
  • 50 g sugar
  • 3 × egg(s)
  • 140 g mascarpone
  • 200 g granulated sugar
  • 100 ml oil
  • 180 g wholegrain wheat flour
  • 6 g baking powder
  • 230 g sour cream
  • 130 g zucchini
  • 160 g frozen berries

Ingredients

  • 150 ml milk
  • 200 ml heavy cream
  • 50 g sugar
  • 3 × egg(s)
  • 140 g mascarpone
  • 200 g granulated sugar
  • 100 ml oil
  • 180 g wholegrain wheat flour
  • 6 g baking powder
  • 230 g sour cream
  • 130 g zucchini
  • 160 g frozen berries
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Preparation

Courgette whole cupcake (12 pcs.):

Stir the eggs together with the sugar until foamy. Add the oil, sour cream and the coarsely grated courgette. Mix the flour with the baking powder, sieve and stir in.

 

Shape the mixture into small muffin moulds and bake for 20 minutes at 180 °C in a preheated convection oven.

Preparation of berry topping:

Finely puree the frozen berries with a blender and pass through a fine sieve. Mix the berry fruit puree with the sugar, milk and mascarpone. Stir in the liquid heavy cream.

Pass 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 Whipper in the refrigerator for 1-2 hours.

Serving suggestion:

After the cooling period, shake the iSi Whipper vigorously once more and crown the cooled cupcakes with the topping. Enjoy immediately

 

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 Christine Egger, confectioner, tourism school module

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