Bellini Espuma

Ingredients for the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS.

  • 270 g apricot purée
  • 45 ml sugar syrup
  • 45 ml grenadine syrup
  • 45 ml apricot liqueur
  • 90 ml Prosecco
  • 2.5 sheets of gelatin

 

Preparation: Heat up 50 g of apricot purée and dissolve the pressed out gelatin in it. Slowly add the rest of the ingredients and stir well. Pour into the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS. Screw on 1 iSi cream charger and shake vigorously. Cool for at least 6 hours or overnight.

Serving suggestion: Serve as a crown on rosé sparkling wine or Prosecco.

In the iSi Thermo Whip PLUS: Place open in the fridge until the content is chilled.