- 50 g sugar
- 400 g raspberries
- 3 × sheet(s) of gelatin
- 0.5 × lemon(s)
- 50 ml raspberry juice
Soak the gelatin in cold water. Bring raspberry juice, raspberries and sugar to the boil, add juice and peel from half a lemon and puree the mixture. Dissolve the squeezed gelatin in the raspberry mixture.
Pour 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 iSi Whipper in the refrigerator for a min. of 6 hours.
Shake vigorously once more before serving.
Serve with vanilla ice cream and fresh berries.
Sugar content can be varied to taste. The raspberry spirit further refines the espuma.