Soak a sheet of gelatine in cold water. Next, puree the raspberries, lemon juice, sugar, mascarpone and milk in a blender, then warm up slightly.
Dissolve the gelatine sheet in the mixture, then stir in the cream.
Put the mixture straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.
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