For the Bellini Espuma, heat 25 g apricot pulp and dissolve the soaked, squeezed gelatine in it. Slowly add the remaining ingredients and stir well.
Pour into a 0.5 L iSi unit. Screw on an iSi cream capsule and shake vigorously. Refrigerate for at least 3 hours.
Preparation Tip:
For a 0.25 L iSi unit, halve the ingredients.