New York Cheesecake Cappuccino
Ingredients
- 150 ml milk
- 150 g cream cheese, full fat
- 150 ml heavy cream
- 50 g gingerbread syrup
1
Mix all the ingredients except the cream in a blender.
2
Then stir in the cream and pour into a 0.5L iSi Whip through an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake <a href="/us/culinary/recipes/detail" title="" data-content="<div class="ce-bodytext"><p>With each shake, the consistency of the mass becomes a little firmer. Therefore, the whip should not be shaken again as soon as the foam has reached the desired strength - in this way you always achieve optimal results and avoid a residual amount in the whip!</p></div>">4 to 8 times.
3
Serve the topping on an espresso instead of the milk foam.
This recipe is suitable for the following products
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