- 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
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.
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)