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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Bellini Espuma

a special coronation

Bellini Espuma
  • 3 x sheet(s) of gelatin
  • 75 ml sugar syrup
  • 75 ml apricot liqueur
  • 200 g apricot purée
  • 40 g Basic Textur
  • 150 ml apricot juice

Ingredients:

  • 3 x sheet(s) of gelatin
  • 75 ml sugar syrup
  • 75 ml apricot liqueur
  • 200 g apricot purée
  • 40 g Basic Textur
  • 150 ml apricot juice
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Preparation:

Soak the gelatin in cold water. Heat 25 g of apricot puree and dissolve the pressed gelatin in it. Add the remaining ingredients slowly and stir well. Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.

 

Serving suggestion:

Serve as the crown for rosé sparkling wine or prosecco.

 

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 Johann Vranek, Restaurant Yellow House, Wiener Neustadt (Austria)

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