Panna Cotta Espuma


1 cup Milk
1/2 cup sparkling wine
1/4 cup Powdered sugar
1/4 cup Milk powder
2 pieces Sheet(s) of gelatin
2 tbsp. Amaretto
2 cups Sugar syrup
1 pieces Bunch of basil
5 pieces Sheet(s) of gelatin


Bring the milk, water, milk powder, and sugar to boil. Dissolve the pressed gelatin in the mixture. Add amaretto. 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.

For the basil jello, dissolve the pressed gelatin in 2 cups of heated sugar syrup. Mix the rest of the (cool) sugar syrup with the basil leaves, strain, and mix with the jello.

Serving Suggestion:
Pour into cocktail glasses and chill. Serve with macerated strawberries and garnish with the panna cotta espuma.

Leave a Reply

Your email address will not be published. Required fields are marked *