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Cappuccino Parfait

A different way of enjoying coffee

Cappuccino Parfait
  • 100 ml milk
  • 200 ml heavy cream
  • 70 g brown sugar
  • 90 ml espresso
  • 40 ml irish cream syrup

Ingredients

  • 100 ml milk
  • 200 ml heavy cream
  • 70 g brown sugar
  • 90 ml espresso
  • 40 ml irish cream syrup
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Preparation

Completely dissolve the sugar in the hot coffee. Add the heavy cream, milk and syrup. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.

 

Cool the filled Whipper in the refrigerator for 1-2 hours. Next, fill the parfait moulds or cappuccino cups with parfait mixture and deepfreeze for a min. of 6 hours.

 

Serve garnished with seasonal fresh fruits.

iSi tip

Also suitable as a light mousse if not frozen.

 

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.

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