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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 Orange Espuma

The popular spirit in a new light

Campari Orange Espuma
  • 450 ml fresh orange juice
  • 3 x sheet(s) of gelatin
  • 10 g powdered sugar
  • 50 ml Campari

Ingredients:

  • 450 ml fresh orange juice
  • 3 x sheet(s) of gelatin
  • 10 g powdered sugar
  • 50 ml Campari
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Preparation:

Soak the gelatin in cold water. Heat up 125 ml of orange juice, and dissolve the drained gelatin in it. Mix the Campari with the rest of the orange juice, and add the dissolved gelatin. Pass the mixture 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. Refrigerate for at least 6 hours. Shake vigorously before serving.

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 Erwin Dietz, Kochschule Dietz, Böhmfeld (Germany) 

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