Perfect for the summer - and not only for coffee lovers.
Ingredients
- 425 mlheavy cream
- 75 mlamaretto syrup (alcohol-free)
- 425 mlheavy cream
- 75 mlamaretto syrup (alcohol-free)
- 425 mlheavy cream
- 75 mlamaretto syrup (alcohol-free)
- 425 mlheavy cream
- 75 mlamaretto syrup (alcohol-free)
- 425 mlheavy cream
- 75 mlamaretto syrup (alcohol-free)
1
For the topping, put the heavy cream and the amaretto syrup (e.g. from Monin) into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously until the desired consistency is reached. Serve immediately or store refrigerated for up to 1 week.
2
Put 2 scoops of vanilla ice cream in a glass and fill up to halfway with cold milk. Pour an espresso over the mixture and top with the amaretto cream.
3
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
