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Chestnut Cream Topping on Spiced Coffee

Chestnut Cream Topping on Spiced Coffee
  • 50 ml milk
  • 200 ml heavy cream
  • 50 g mascarpone
  • 5 ml rum
  • 100 g chestnut purée or chestnut rice (ground chestnuts with sugar and cream)
  • 30 g powdered sugar

Ingredients

  • 50 ml milk
  • 200 ml heavy cream
  • 50 g mascarpone
  • 5 ml rum
  • 100 g chestnut purée or chestnut rice (ground chestnuts with sugar and cream)
  • 30 g powdered sugar
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Preparation

Stir all ingredients until the icing sugar has dissolved and a creamy mass is formed. Pour into a 0.5 l iSi Whipper, Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

 

Put 1 tsp. of vanilla sugar, ½ tsp. of orange peel and a pinch of cinnamon, ginger and cardamom in a cup. Add freshly brewed coffee. Serve and enjoy with the topping immediately, while still hot.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other, and shake vigorously after each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

 

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