Ingredients
400 ml fresh orange juice
20 g powdered sugar
50 ml Campari
40 g Pro Espuma
Preparation
Mix the Campari and remaining orange juice and stir in Pro Espuma. Pass the mixture through a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously.
Cool the filled Whipper in the refrigerator for a min. of 6 hours and shake vigorously once more before serving.