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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

Berry Mousse

For preparation using the rose tip

Berry Mousse
  • 150 ml heavy cream
  • 4 x sheet(s) of gelatin
  • 30 ml Grand Marnier
  • 70 g powdered sugar
  • 1 x vanilla bean(s)
  • 1 x lemon(s)
  • 250 g forest berries

Ingredients:

  • 150 ml heavy cream
  • 4 x sheet(s) of gelatin
  • 30 ml Grand Marnier
  • 70 g powdered sugar
  • 1 x vanilla bean(s)
  • 1 x lemon(s)
  • 250 g forest berries
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Preparation:

Puree the berries with sugar until smooth. Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to 50 °C (122 °F) and dissolve the pressed gelatin in it. Stir the heavy cream into the berry puree and pass through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.

Serving Suggestion:

Garnish the berry mousse with fresh fruit.

Note:

The iSi rose tip is used in this recipe.

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