Forrest Berry Espuma

Ingredients for a 0.5 L (1 US Pint) Whipper:

250 g Forest berries
150 ml Cream
70 g Powdered sugar
20 ml Grand Marnier
1 pieces Vanilla bean(s)
0.5 pieces Lemon(s)
2 pieces Sheet of gelatin


Finely purée the strawberries with the sugar (the mixture should not contain any seeds). Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to approx. 50°C (122°F), dissolve the gelatin sheets in the liquid and whisk the mixture into the strawberry purée. Stir in the heavy cream. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously. Leave to cool in the refrigerator for several hours. Shake well before serving.

Serving Suggestion:

Serve in cocktail glasses with fresh berries and mint leaves.


  1. Nicole

    In many of your recipes you use Sheet Gelatin without stating the bloom strength. Are you using silver or gold sheets?

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