Chocolate Lasagna with Passion Fruit Espuma

Chocolate Lasagna with Passion Fruit Espuma

  • 300 mlheavy cream
  • 50 gmascarpone
  • 400 gdark couverture
  • 20 mlorange juice
  • 200 gpassion fruit puree


Melt the couverture in a microwave or over a warm water bath and stir until smooth. Spread the chocolate over a thin sheet of foil, allow to cool and cut into sheets in the desired size.


Mix all ingredients and pass directly through iSi funnel & sieve into the 0.5 L iSi Whipper.


Screw on 1 iSi Professional Charger and shake vigorously. Refrigerate for 1-2 hours.

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