YOGHURT AND QUARK ESPUMA WITH APPLE JULIENNE
FOR THE KISAG WHIPPER 0.5 L
INGREDIENTS
|
200 ml |
cream |
| 150 g |
low-fat quark |
| 100 g |
plain yoghurt |
| 10 g |
sugar |
| 1 |
apple |
Mix the cream, yoghurt, low-fat quark and sugar in a bowl. Pour the mixture through the funnel & sieve into the Kisag Whipper 0.5 L, and close the whipper tightly. Unscrew the nozzle, insert a charger and shake vigorously 8 to 10 times. Prepare the apple julienne with the Kisag peeler and garnish the espuma with it.
PREPARATION
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