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Chilled Raspberry Espuma

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By jbc
Member since 2007

Serves | Prep Time | Cook Time


1/2 lb. Fresh raspberries
2 oz. Superfine sugar
1/2 lemon, juiced
6 oz. Pasteurized egg whites

Select appropriate dispensing tip for recipe and screw onto head. Check that appropriate gasket is positioned inside the head. Pre-chill bottle and head.

In a saucepan over low heat, cook the raspberries with the sugar.

When the raspberries have broken down into a puree, pass them through a fine mesh sieve to remove any seeds.

In a mixing bowl, combine raspberry puree, lemon juice and egg whites. Mix until smooth.

Pour mixture into a chilled iSi Thermo Whip. Screw head onto the bottle. Charge with one iSi cream charger and shake bottle vigorously 4-6 times.

Remove charger holder, discard used charger, and screw on decorator cap. Turn bottle upside-down with dispensing tip in the vertical position. Press lever to dispense.

Pairs Well With


(Using the iSi ThermoWhip)

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