Marzipan Ginger Coffee


150 ml heavy cream
125 g Marzipan
100 ml Milk
50 g Egg white
2 g Ginger


Puree the marzipan with the milk and the ginger until smooth. Mix with the cream and the egg white. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the Whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion:

Pour 1 teaspoon of roasted almond slivers into a cup. Pour a shot of espresso over the almonds and crown with the topping.



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