Oreo Café Latte
Ingredients
- 50 g coconut oil
- 200 ml Cremefine for whipping
- 220 ml milk
- 60 g Oreo cookies
1
Bring the milk to the boil with the coconut oil and mix (the oil can combine better during mixing when heated).
2
Cool down to room temperature and then mix in the biscuit. Strain the mixture and stir in the light cream.
3
Put directly through an iSi Funnel & Sieve and chill for 2 to 3 hours. Pour into a 0.5 L iSi Whip, screw on an iSi Professional Charger and shake 12 to 14 times.
Serve the topping on a café latte.
This recipe is suitable for the following products
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