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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 topping

Bellini Espuma
  • 3 x sheet(s) of gelatin
  • 75 ml sugar syrup
  • 75 ml apricot liqueur
  • 270 g apricot purée
  • 75 ml Grenadine syrup

Ingredients:

  • 3 x sheet(s) of gelatin
  • 75 ml sugar syrup
  • 75 ml apricot liqueur
  • 270 g apricot purée
  • 75 ml Grenadine syrup
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Preparation:

Soak the gelatin in cold water. Heat 25 g of apricot purée and dissolve the drained gelatin in it. Slowly add the rest of the ingredients and stir well. Put all ingredients into a 0.5 L (~ 17 fl. oz) iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve as a crown on rosé sparkling wine or Prosecco.

Double the ingredients for a 1 L (~34 fl. oz.) 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 (~8.5 fl. oz.) iSi Whipper.

Recipe from Johann Vranek, Restaurant Gelbes Haus, Wiener Neustadt (Austria)

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