- 3 x sheet(s) of gelatin
- 75 ml sugar syrup
- 75 ml apricot liqueur
- 270 g apricot purée
- 75 ml Grenadine syrup
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.
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)