iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Peach Melba / Raspberry Emulsion / Vanilla Espuma

Peach Melba / Raspberry Emulsion / Vanilla Espuma
  • 250 ml heavy cream
  • 200 g sugar
  • 200 g yogurt
  • 250 g raspberries
  • 2 × vanilla bean(s)
  • 200 g peach(es)
  • 50 g lemon peel
  • 50 g mint
  • 50 g lemon balm
  • 50 ml vanilla syrup
  • 200 ml water

Ingredients

  • 250 ml heavy cream
  • 200 g sugar
  • 200 g yogurt
  • 250 g raspberries
  • 2 × vanilla bean(s)
  • 200 g peach(es)
  • 50 g lemon peel
  • 50 g mint
  • 50 g lemon balm
  • 50 ml vanilla syrup
  • 200 ml water
Add to shopping list

Preparation

Boil the water and the sugar in a saucepan and cook until the sugar has dissolved. Allow the simple syrup to cool.

Rapid Infusion

Cut the peaches in half, remove the stone and cut into small pieces. Put 200 ml simple syrup, 1 x scraped vanilla bean, the lemon balm, the mint and the peach pieces into an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger and allow to rest for 15 minutes. Afterwards quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Collect the strained peaches in the iSi funnel & sieve.

Rapid Infusion

Put raspberries, 200 ml sugar syrup, 1 x scraped vanilla bean and the lemon zest into
an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger and allow to rest for 15 minutes. Afterwards quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Collect the strained raspberries in the iSi funnel & sieve. Puree and strain the raspberries.

Espuma

Put the heavy cream, the yogurt and the vanilla syrup into an iSi Gourmet Whip, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Share

Share this page