Bellini Espuma

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.

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