100 ml milk
200 ml heavy cream
40 g yogurt
2 g ginger
5 g amaretto
125 g marzipan
40 g Gervais natur
Puree the marzipan with the milk and ginger. Mix with the cream, spices, yogurt, Gervais and amaretto. Pass the mixture through a Funnel & Sieve or a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously until the desired consistency is reached.
Serve immediately or refrigerate for up to one week.
Put 1 tsp. of roasted almond slivers into a cup. Pour an espresso and crown it with the topping.
Double the ingredients for a 1 l Whipper. Screw on 2 Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l Whipper.