iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Chocolate Lasagna with Passion Fruit Espuma

Chocolate Lasagna with Passion Fruit Espuma
  • 300 ml heavy cream
  • 50 g mascarpone
  • 400 g dark couverture
  • 20 ml orange juice
  • 200 g passion fruit puree

Ingredients

  • 300 ml heavy cream
  • 50 g mascarpone
  • 400 g dark couverture
  • 20 ml orange juice
  • 200 g passion fruit puree
Add to shopping list

Preparation

Chocolate

Melt the couverture in a microwave or over a warm water bath and stir until smooth. Spread the chocolate over a thin sheet of foil, allow to cool and cut into sheets in the desired size.

Passion Fruit Espuma

Soften the gelatin in cold water. Heat up 25 g passion fruit puree and dissolve the well-squeezed gelatin within. Mix the orange juice, heavy cream and remaining passion fruit puree and stir in the dissolved gelatin. Allow the mixture to cool. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake  vigorously. Refrigerate for 1-2 hours.

Share

Share this page