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ANTONIO COLAIANNI'S RASPBERRY ESPUMA
Servings
4 Persons
Difficulty
Easy
Ingredients
Ingredients for the raspberry espuma
300 g Raspberry puree- 80 g Sugar
- 1 tablespoon Lemon juice
- 200 ml Cream
- 1 leaf Gelatine (soaked)
Products
- FUNNEL & SIEVE
59.00 CHF
- KISAG WHIPPER CHARGERS 10 PCS.
10.90 CHF
- KISAG WHIPPER PROFESSIONAL 0.5L
149.00 CHF
Tags
Preparation:
Mix the raspberry puree and sugar well.
Gently warm the gelatine together with the lemon juice and dissolve completely. Add the cream and raspberry puree, then mix briefly.
Strain the mixture through a funnel and a sieve into a 0.5L whipper, then refrigerate the whipper for two hours.
Charge the whipper with one charger, shake vigorously about ten to twelve times, and keep refrigerated until use.
ANTONIO COLAIANNI'S RASPBERRY ESPUMA
You can prepare this recipe using the following products
Preparation:
Mix the raspberry puree and sugar well.
Gently warm the gelatine together with the lemon juice and dissolve completely. Add the cream and raspberry puree, then mix briefly.
Strain the mixture through a funnel and a sieve into a 0.5L whipper, then refrigerate the whipper for two hours.
Charge the whipper with one charger, shake vigorously about ten to twelve times, and keep refrigerated until use.
Recipe by Antonio Colaianni: Raspberry Espuma
This raspberry espuma brings the star cuisine of Antonio Colaianni, brand ambassador for Kisag, straight to your home. It impresses with a remarkable lightness and elegance that succeeds almost effortlessly. Using the Kisag Whipper ensures a perfectly creamy, feather-light texture in no time at all, melting right on your tongue. This allows you to create a wonderfully airy fruit experience with minimal effort, inspiring your guests and giving you absolute peace of mind.
You can prepare this recipe using the following products
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