Raspberry Espuma
A smooth raspberry-brandy cream foam whipped in a siphon, ideal for filling wafers.
⏱️ Prep: 15 min🍳 Cook: 0 min
Nutrition
per per 300 g portion180
Calories
1g
Protein
12g
Carbs
14g
Fat
Ingredients
| 220 g | Heavy cream |
| 30 g | Powdered sugar |
| 200 g | Raspberry purée (seedless) |
| 40 ml | Raspberry brandy |
Instructions
- Mix all the ingredients and stir until smooth.
- Pour through a funnel and sieve into a 0.5 L whipper; screw on one cream charger and shake 14 times.
- Chill the filled whipper in the refrigerator for 1-2 hours.
Tip: Fill hollow wafers with the raspberry espuma using a fine (5 mm) needle tip.