Riesling Espuma

Ingredients:

45 g Sugar

450 ml Riesling Spätlese

3 pieces Sheet of gelatin

Preparation:

Heat the wine, sugar, and the gelatin soften in cold water. Allow to dissolve and remove from the heat. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

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