Raspberry Espuma

with Asparagus Panna Cotta

Raspberry Espuma

  • 180 g raspberries
  • 50 g granulated sugar
  • 20 g lemon juice
  • 90 g mascarpone
  • 90 ml milk
  • 90 ml heavy cream
  • 1 × Gelatin


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.


Dissolve the gelatine sheet in the mixture, then stir in the cream.


Put the mixture straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.

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In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers. Browse through numerous espumas, soups, desserts and cocktails and serve exciting concoctions to your guests on every occasion.

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