Chocolate Espuma

Ingredients

• 300 ml frischli Organic Oat Creme Cuisine
• 100 g Herba cuisine basic texturizer
• 5 g Vanilla
• 1000g Agave syrup
• 65 g Very strong coffee
• 1000 ml Dark chocolate 80 % cocoa

Preparation

1. Bring frischli Organic Oat Creme Cuisine and coffee to a boil slowly, sweeten with agave syrup and add a vanilla pod. Scrape the vanilla pulp from the pod and add it back to the almond cream.
2. Remove from the cooktop and add small chocolate pieces. Leave the mixture to cool (to approx. 40 °C).
3. Stir-in the basic texturizer.
4. Sieve the mixture and fill into an isi Whip bottle.
5. Seal the bottle with a suitable head and equip with 2 chargers.
6. Shake the bottle well and place in a fridge lying down for 3 hours.
7. Portion the espuma into glasses and serve right away