Gingerbread Cream on Coffee
A whipped gingerbread-spiced chocolate cream siphoned into foam and served as a topping on coffee.
ā±ļø Prep: 10 min
Nutritionper per 300 g portionāŗ
200
Calories
2g
Protein
15g
Carbs
15g
Fat
Ingredients
| 100 ml | milk |
| 300 ml | heavy cream |
| 100 ml | chocolate sauce |
| 12 g | gingerbread spice mix |
Instructions
- Mix all ingredients and pass through an iSi Funnel & Sieve.
- Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Chill the filled whipper in the fridge for 1-2 hours.
- Serve as a topping on coffee.