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Pink Grapefruit Espuma

goes superbly with sparkling wines

Pink Grapefruit Espuma
  • 3 × sheet(s) of gelatin
  • 400 ml grapefruit juice
  • 100 ml sugar syrup

Ingredients

  • 3 × sheet(s) of gelatin
  • 400 ml grapefruit juice
  • 100 ml sugar syrup
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Preparation

Soak the gelatin in cold water. Heat 3 tbsp. of juice, dissolve the gelatine in it and mix with the remaining ingredients. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.

 

Cool the filled Whipper in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving. Serve on a sparkling wine.

 

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.

 

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