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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

Campari and Orange Espuma

a new variation of the popular liqueur

Campari and Orange Espuma
  • 400 ml fresh orange juice
  • 20 g powdered sugar
  • 50 ml Campari
  • 40 g Pro Espuma

Ingredients:

  • 400 ml fresh orange juice
  • 20 g powdered sugar
  • 50 ml Campari
  • 40 g Pro Espuma
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Preparation:

Mix the Campari and remaining orange juice and stir in Pro Espuma. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.

 

Cool the filled Whipper in the refrigerator for a min. of 6 hours and shake vigorously once more before serving.

 

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 Erwin Dietz, Dietz Cookery School, Böhmfeld (Germany)

 

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