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Chocolate Cream and Raspberry and Lime Espuma with Crispy Sharon Fruit

Chocolate Cream and Raspberry and Lime Espuma with Crispy Sharon Fruit
  • 200 ml heavy cream
  • 2 g salt
  • 30 ml lime juice
  • 150 g granulated sugar
  • 25 ml amaretto
  • 50 g powdered sugar
  • 200 g dark couverture
  • 200 ml espresso
  • 350 g egg white
  • 25 ml Coffee liqueur
  • 400 g raspberry puree (seedless)
  • 40 ml raspberry brandy
  • 50 g Proespuma

Ingredients

  • 200 ml heavy cream
  • 2 g salt
  • 30 ml lime juice
  • 150 g granulated sugar
  • 25 ml amaretto
  • 50 g powdered sugar
  • 200 g dark couverture
  • 200 ml espresso
  • 350 g egg white
  • 25 ml Coffee liqueur
  • 400 g raspberry puree (seedless)
  • 40 ml raspberry brandy
  • 50 g Proespuma
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Preparation

Chocolate Cream

Melt the couverture in the heavy cream over a water bath. Add espresso, amaretto and coffee liqueur and mix well. Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the appliance in the refrigerator for 1-2 hours.

 

Raspberry and Lime Espuma

Mix the raspberry, icing sugar, raspberry spirit and Proespuma thoroughly and then finely puree them in a blender. 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 appliance in the refrigerator for 1-2 hours.

 

Discard the lime

Strain the egg whites, add the granulated sugar, lime juice and salt and heat over a water bath at approx. 50 °C. Next, briefly whip the mixture with an egg whisk and stir over ice water until cold. Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours.

 

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