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Macadamia Nut Topping

A simple, fast coffee idea

Macadamia Nut Topping
  • 425 ml heavy cream
  • 75 ml macadamia nut syrup

Ingredients

  • 425 ml heavy cream
  • 75 ml macadamia nut syrup
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Preparation

Put all the ingredients into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously until the desired consistency is reached.

 

The cream can be stored in the refrigerator for up to one week!

Serving suggestion

Pour hot milk and coffee into a glass. Crown with the Macadamia Nut Topping and decorate with hazelnut croquant.

 

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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