Berry Espuma

1 cup forest berries
3/4 cup heavy cream
5/8 cups powdered sugar
1.25 tbsp. Grand Marnier
1 x vanilla bean(s)
0.5 x lemon(s)
2 x sheet(s) of gelatin

Puree the strawberries with the sugar in a blender until smooth (the mixture should not contain any seeds). Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to approx. 122 °F, dissolve the gelatin sheets in the liquid and whisk the mixture into the strawberry purée. Stir in the heavy cream. Pass the mixture through the iSi funnel & sieve directly into the 1 pint Whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

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