Vegan Strawberry Espuma
·
under 60 minutes
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Benefits
popular for children
No oxidation
Reduced costs
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Perfect for use with leftover foods
Strawberry Topping:
Ingredients
50 ml
vegan cream (31%)
100 ml
Water
300 g
strawberry (strawberries)
2 g
agar-agar
100 g
powdered sugar
Steps to prepare
1.
Blend all ingredients with a hand mixer or in a mixer. Heat the mixture in a pot and bring to a boil. Once the mixture has thickened, remove from heat.
2.
Pour the entire mixture through the iSi Funnel & Sieve into a 0.5 L iSi Gourmet Whip. Screw on an iSi Professional Charger and shake vigorously 12-16 times.
3.
The iSi Gourmet Whip should then be chilled in the refrigerator for at least 4 hours so that the agar-agar can set. Shake again before the first use.
No Bake Cheesecake:
Ingredients
150 ml
Cream
50 g
powdered sugar
150 g
Monin Apfelsirup
200 g
Cream Cheese (Philadelphia)
1 g
salt
Steps to prepare
1.
Blend all ingredients except the cookies with a hand mixer or stand mixer.
2.
Place the crushed cookies at the bottom of the dessert glass and cover with the cheesecake mixture.
3.
Complete the dessert with the Strawberry Espuma.
Benefits
popular for children
No oxidation
Reduced costs
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Perfect for use with leftover foods
iSi Tip
It's best to chill gelatin or agar-agar mixtures lying flat.
iSi Pairing
Strawberry espuma pairs excellently with cheesecake, pancakes, or a summer ice cream sundae.