Kir Royal Espuma

3 x sheet(s) of gelatin
1 3/4 cups Champagne
0.5 cups Crème de cassis

Preparation:
Heat 1 3/4 cups of champagne, dissolve the softened and pressed gelatin in it, then mix with the rest of the champagne and cassis liqueur. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving. Serve immediately.

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