Method
1. Soak the gelatine leaves in a little water. At the same time, heat the berry juice and dissolve the soaked and drained gelatine in it.2. Blend the remaining ingredients with the berry juice in a hand blender or blender until smooth.
3. Pour the mixture through the iSi funnel and sieve into a iSi Profi Whip, screw on the iSi Professional Charger and shake 8-10 times.
4. Place the iSi Whip in the fridge for at least 6 hours and shake again before use.
Tip
Pairing tip: The berry topping is delicious on cheesecake or as a topping on hot or iced chocolate.Ingredients
100 g Frozen Berries
20 ml MONIN Raspberry Syrup
250 ml Berry Juice
2 pcs. sheet(s) of gelatin
100 ml Cream 30% fat
80 g Mascarpone
