If there’s one thing we love more than anything in the world, it has to be desserts. How can you not fall head over heels in love with something that is sweet, rich, creamy and packed with flavours? In fact, we love them so much that sometimes the guilt gets too much for us and we have to refrain from eating one for at least a week.
But even then there are certain desserts that are just too good to keep from ourselves. For example raspberry euma, also known as meringue foam or whipped cream icing; a light and fluffy dessert that will melt in your mouth. If you want to know how you can make raspberry espuma of your own at home, read on!
Ingredients
- 180g raspberries
- 50g granulated sugar
- 20g lemon juice
- 90g mascarpone
- 90ml milk
- 90ml heavy cream
- 1 ×Gelatin
1
Soak a sheet of gelatine in cold water. Next, puree the raspberries, lemon juice, sugar, mascarpone and milk in a blender, then warm up slightly.
2
Dissolve the gelatine sheet in the mixture, then stir in the cream.
3
Put the mixture straight into an iSi Whip using an iSi Funnel & Sieve. Use one of our iSi cream charger canisters and shake about 12 times.
Find your favourite whip cream recipe in our blog.
