- 100 ml milk
- 200 ml heavy cream
- 40 g yogurt
- 2 g ginger
- 5 g amaretto
- 125 g marzipan
- 40 g Gervais natur
puree the marzipan with the milk and ginger. Mix with the cream, spices, yoghurt, Gervais and amaretto. Pass the mixture through the iSi Funnel & Sieve or a fine sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously until the desired consistency is reached.
Serve immediately or refrigerate for up to one week.
Put 1 tsp. of roasted almond slivers into a cup. Pour an espresso and crown it with the topping.
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.