Chilled Raspberry Espuma
INGREDIENTS
- 1/2 lb. Fresh raspberries
- 2 oz. Superfine sugar
- 1/2 lemon, juiced
- 6 oz. Pasteurized egg whites
DIRECTIONS
- 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.