iSi Culinary International

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iSi Culinary is a division of iSi Group

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auf iSi International bleiben

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

Caffè Intermezzo

The interlude between taste sensations

Caffè Intermezzo
  • 150 ml milk
  • 50 g sugar
  • 3 x sheet(s) of gelatin
  • 300 ml espresso

Ingredients:

  • 150 ml milk
  • 50 g sugar
  • 3 x sheet(s) of gelatin
  • 300 ml espresso
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Preparation:

Soak the gelatin sheets in cold water for a few minutes. Heat 100 ml of espresso and dissolve the sugar and the pressed-out gelatin in it. Stir in the rest of the espresso and the milk. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.

Serving Suggestion:

Fill a glass halfway with hot milk. Carefully pour an espresso over the milk so that different layers form and top with the topping.

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.

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