- 250 ml rapeseed oil
- 50 g elderflower umbels
Put the elderflowers into a 0.5 l iSi Gourmet Whip together with the rapeseed oil. Attach the Rapid Infusion accessories to the iSi Whipper as per instructions. Screw on 1 iSi Cream Charger and shake. Screw on 1 more iSi Cream Charger, shake and leave for 15 minutes.
Afterwards, quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the Whipper head from the stainless steel iSi bottle and remove the sieve and sieve seal. Pour the oil into a glass through the iSi Funnel & Sieve.
Recipe by Dorothée Beil, food blogger, \"bushcook's kitchen\" (Germany)