KIR ROYAL ESPUMA
jbc
CATEGORIES
INGREDIENTS
  • 750 ml champagne
  • 150 ml blackcurrant liqueur
  • 8 sheets gelatine
DIRECTIONS
  1. Warm up 100 ml of the champagne and add the soaked and squeezed gelatine. After the gelatine has dissolved, add the remaining champagne and the blackcurrant liqueur to this mixture.
  2. Pour everything into the 1 L iSi Gourmet Whip, screw in 2 iSi cream chargers and shake vigorously after each one.
  3. Chill in the refrigerator for several hours.
  4. Serve immediately after dispensing!
  5. Note: Gourmet whip is a hand held blender.