- 1 g sugar
- 3 × sheet(s) of gelatin
- 2 × pear(s)
- 250 ml pear juice (or 125 ml water and 125 ml white wine each)
Peel and decore the pears and cut into small pieces. Cook with pear juice and sugar until soft, puree and pass through a fine sieve. Soak the gelatin in cold water, squeeze out, heat to approx. 60 °C with some pear sauce and stir in the remaining mixture.
Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake well once more before serving.
The light Espuma goes perfectly with strong cheese.
Season the pear sauce with white wine, cinnamon, lemon juice, and maybe pear spirit.
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.