Wildberry Foam

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

360 ml	wildberry purée
90 ml	raspberry syrup (or wildberry syrup)
30 g	icing sugar
3 leaves	gelatine

To decorate

fresh wildberries

Soak the gelatine leaves in cold water, squeeze them out and heat them gently together with raspberry syrup. The gelatine should dissolve. Mix all the ingredients together, pass through a fine sieve, pour into the KAYSER cream whipper* and tighten the lid. Insert the KAYSER cream charger. Shake vigorously 3–4 times and chill (min. 4 hours). Decorate with fresh wildberries and serve cold. Tip: If no wildberries are available, you can also use raspberries. Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers! * Take care not to exceed the filling mark on the side of the bottle.