- 400 ml fresh orange juice
- 20 g powdered sugar
- 50 ml Campari
- 40 g Pro Espuma
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)