- 250 ml heavy cream
- 80 ml marzipan crème liqueur
Mix the cream together with the marzipan crème liqueur. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Recipe by barista Edmund Mayr, Coffee Competence Center, Vienna (Austria)