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Nutella Mousse
Ingredients
- 50 g hazelnut cream
- 70 ml heavy cream
- 120 ml milk
- 20 g coconut oil
1
Boil the milk with the coconut oil and mix it.
2
Dissolve the hazelnut cream in the mass and stir until smooth with the cream.
3
Fill the mass directly through an iSi funnel & sieve into a 0.25 liter iSi Whip. Leave to cool for at least 3 hours. Screw on an iSi Professional Charger, shake 6-10 times and serve cold.
Simply double the ingredients with a 0.5 liter iSi Whip.
This recipe is suitable for the following products
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