Passion Fruit Espuma

3/4 cup passion fruit puree
1 1/4 tbsp orange juice
1 1/4 cup  heavy cream
2 x sheet(s) of gelatin
Soften the gelatin in cold water. Heat up 1 1/2 tbsp. passion fruit puree and dissolve the well-squeezed gelatin within. Mix the orange juice, heavy cream and remaining passion fruit puree and stir in the dissolved gelatin. Allow the mixture to cool. Pass through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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