Raspberry Espuma

Ingredients for a 0.5 L iSi Whipper:

Berry lightness


  • 450 g raspberry puree (seedless)
  • 25 g Powdered sugar
  • 2 Sheets of gelatin
  • 40 ml raspberry brandy


Soak the gelatin in cold water. Heat and mix together the sweetened raspberry puree and the powdered sugar, add the
raspberry brandy, and stir in the drained gelatin. Pass through the iSi funnel & sieve directly into the 0.5 L iSi
Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours, shake vigorously before serving.


Inject Raspberry Espuma with the iSi long injector tip ⌀ 5mm into hollow crisp waffles.

Double the ingredients for a 1 L (~34 fl. oz.) iSi cream whipper machine. 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 (~8.5 fl. oz.) iSi Whipper.

  • Difficulty: medium
  • Preparation time: 30 Min
  • Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
  • Other factors: Gluten-free, Low-calorie, Lactose-free, Seasonal, Rich in Vitamins


See how to make tonka bean cake