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Kir Royal Espuma

Enjoy champagne in a special way

Kir Royal Espuma
  • 350 ml Champagne
  • 80 ml Crème de cassis
  • 40 g Pro Espuma
  • 20 g Basic Textur
  • 50 ml Strawberry Juice

Ingredients

  • 350 ml Champagne
  • 80 ml Crème de cassis
  • 40 g Pro Espuma
  • 20 g Basic Textur
  • 50 ml Strawberry Juice
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Preparation

Mix the champagne with Basic Texture and Pro Espuma. Then add the remaining ingredients.

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. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving. Serve immediately after 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 Heinz Rufibach, Le Gourmet Alpenhof Hotel, Zermatt (Switzerland) 

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