- 3 x sheet(s) of gelatin
- 450 ml Prosecco
- 50 ml elderflower syrup
Soften the gelatin in cold water and press out the excess water. Heat 3 tbsp. of Prosecco to about 60 °C (140 °F) and dissolve the gelatin (or alternatively 5 g of gelatin powder) in it. Add the rest of the Prosecco and the elderflower syrup. 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. Refrigerate for at least 6 hours.
For an even more striking carbonated effect, screw on one more iSi cream charger immediately before serving. Serve on top of a redcurrant cocktail.
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.