Heat the orange juice with vanilla shake, star anise and cardamom and steep for approx. 20 minutes.
Add orange olive oil, olive oil and orange liqueur and finely puree in a blender. Season with salt and pepper.
Pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Inject the orange marinade using the iSi long 3 mm Needle Tip b>directly under the skin of the meat, e.g. chicken legs.
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