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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

Chocolate Cream and Raspberry and Lime Espuma with Crispy Sharon Fruit

Chocolate Cream and Raspberry and Lime Espuma with Crispy Sharon Fruit
  • 200 ml heavy cream
  • 2 g salt
  • 30 ml lime juice
  • 150 g granulated sugar
  • 25 ml amaretto
  • 50 g powdered sugar
  • 200 g dark couverture
  • 200 ml espresso
  • 350 g egg white
  • 25 ml Coffee liqueur
  • 400 g raspberry puree (seedless)
  • 40 ml raspberry brandy
  • 50 g Pro Espuma

Ingredients:

  • 200 ml heavy cream
  • 2 g salt
  • 30 ml lime juice
  • 150 g granulated sugar
  • 25 ml amaretto
  • 50 g powdered sugar
  • 200 g dark couverture
  • 200 ml espresso
  • 350 g egg white
  • 25 ml Coffee liqueur
  • 400 g raspberry puree (seedless)
  • 40 ml raspberry brandy
  • 50 g Pro Espuma
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Preparation

Chocolate Cream:

Melt the couverture in the heavy cream over a water bath. Add espresso, amaretto and coffee liqueur and mix well. Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the appliance in the refrigerator for 1-2 hours.

 

Raspberry and Lime Espuma:

Mix the raspberry, icing sugar, raspberry spirit and Proespuma thoroughly and then finely puree them in a blender. Pour 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 appliance in the refrigerator for 1-2 hours.

 

Discard the lime:

Strain the egg whites, add the granulated sugar, lime juice and salt and heat over a water bath at approx. 50 °C. Next, briefly whip the mixture with an egg whisk and stir over ice water until cold. Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours.

 

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