Vanilla Ice Cream with Raspberry Espuma

Ingredients for a 1 Pint Dispenser:

400 g Raspberries
50 g Sugar
50 ml Raspberry juice
0.5 pieces Lemon(s)
3 pieces Sheet of gelatin

Preparation:

Soften the gelatin in cold water. Boil the raspberry juice and raspberries with the sugar, add the lemon juice and zest, and puree the mixture. Press out the water from the gelatin and then dissolve into the raspberry mixture. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve with vanilla ice cream and fresh berries.

 

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