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Marzipan cream topping

Marzipan cream topping
  • 250 ml heavy cream
  • 80 ml marzipan crème liqueur

Ingredients

  • 250 ml heavy cream
  • 80 ml marzipan crème liqueur
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Preparation

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)

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