Marzipan Ginger Coffee


3/4 cups heavy cream
125 g Marzipan
.5 cups milk
1 egg white
2 g ginger


Puree the marzipan with the milk and the ginger until smooth. Mix with the cream and the egg white. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

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