with Asparagus Panna Cotta
Raspberry Espuma
Ingredients
- 180 g raspberries
- 50 g granulated sugar
- 20 g lemon juice
- 90 g mascarpone
- 90 ml milk
- 90 ml heavy cream
- 1 × Gelatin
1
Soak a sheet of gelatine in cold water. Next, puree the raspberries, lemon juice, sugar, mascarpone and milk in a blender, then warm up slightly.
2
Dissolve the gelatine sheet in the mixture, then stir in the cream.
3
Put the mixture straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.

This recipe is suitable for the following products
iSi Recipes
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