220 g heavy cream
30 g powdered sugar
200 g raspberry puree (seedless)
40 ml raspberry brandy
Mix all ingredients and stir until smooth. Pour through a Funnel & Sieve into a 0.5 l Whipper, screw on 1 Cream Charger and shake 14 times. Cool the filled Whipper in the refrigerator for 1-2 hours.
Fill the hollow wafers with Raspberry Espuma using the 5 mm long Needle Tip.