Chilled Raspberry Espuma
jbc
CATEGORIES
INGREDIENTS
  • 1/2 lb. Fresh raspberries
  • 2 oz. Superfine sugar
  • 1/2 lemon, juiced
  • 6 oz. Pasteurized egg whites
DIRECTIONS
  1. Select appropriate dispensing tip for recipe and screw onto head. Check that appropriate gasket is positioned inside the head. Pre-chill bottle and head.
  2. In a saucepan over low heat, cook the raspberries with the sugar.
  3. When the raspberries have broken down into a puree, pass them through a fine mesh sieve to remove any seeds.
  4. In a mixing bowl, combine raspberry puree, lemon juice and egg whites. Mix until smooth.
  5. 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.
  6. 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.
RECIPE BACKSTORY
(Using the iSi ThermoWhip)