HOW TO MAKE HOT, COLD FOAMS

AND SPONGE CAKES IN SIPHON?

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP

Sosa Ingredients
Pol. Ind. Sot d’Aluies - 08180 Moià - Catalunya - Spain
T. +34 938 666 111 - www.sosa.cat - [email protected]
OUR TECHNICIANS

Óscar Albiñana Javier Guillén

Head of R&D and the Technical Pastry & Chocolate expert
Department Trained in pastry making, he mas-
Trained chef and pastry chef. ters each of its branches. In charge
Technical ingredients specialist. of the sweet elements.

CAT CAST ENG CAST FR ENG IT PORT

Eduard Azuaza Guillermo Corral Jean Sivieude

Technical consultant Technical consultant Technical consultant
Trained chef. Restaurant cuisine Chef and pastry chef with training Trained pastry chef.
and dessert specialist. in multiple disciplines. Chocolate and pastry specialist.

CAT CAST FR ENG RUM CAT CAST FR ENG IT CAST FR ENG DE

IT

OUR TECHNICIANS 1
HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

PROESPUMA COLD
Stabilizer for cold foams

Code Weight u/box

Dose: 5-10 %
38976 700 g 6u

PROPERTIES
Foaming effect.

USE
Dissolve in cold.

APPLICATION
Any kind of liquid or semi-liquid elaboration.

ELABORATIONS
Cold foams with siphon.
Allergens
Dairy products

Proespuma Cold lets users make cold stable foams

which don’t need to set. They can be combined with
any liquid without changing its taste.

PROESPUMA COLD 2
HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

PROESPUMA HOT
Stabilizer for hot foams

Code Weight u/box

Dose: 5-10 %
38973 500 g 6u

PROPERTIES
Foaming and emulsifying effect.

USE
Dissolve in the desired preparation.

APPLICATION
Any kind of liquid or semi-liquid elaboration.

REMARKS
Heat between 50 °C and 70 °C.
Allergens
Egg
ELABORATIONS
Hot foams with siphon.

Proespuma Hot lets users make hot stable foams

which don’t need to set. They can be combined with
any liquid without changing its taste.

PROESPUMA HOT 3
HOW TO MAKE
REPLACE
HOT,
THE
COLD
WATER
FOAMS
AND SPONGE
FROM EGG WHITE
CAKES
WITH
IN SIPHON?
FLAVOUR?

ALBUWHIP
Egg albumin powder

Code Weight u/box

Dose: 8/10 %
38461 500 g 6u

PROPERTIES
Whipping, emulsifying and coagulant effect. Egg white substitute.

USE
Mix while cold in the liquid base with no fat content and disperse with strong
agitation. In order to get a uniform and stable whipping effect it’s convenient to use
an automatic beater machine. Whipping effect can be improved by hydrating the
product for 24 hours before beating.

APPLICATION
Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, de- Allergens
fatted broths, flavoured waters). In the case of liquids containing enzymes, whipping Egg
power is disabled by them and so they have to be reactivated by heat (70 ºC) before
adding Albuwhip.

REMARKS
High air retention capacity, up to 60%.
Coagulant capacity from 57 ºC.
25% higher whipping capacity and 5 times more stable than fresh egg white.

ELABORATIONS
Meringues, spongecakes, doughs, macarons, marshmallows, mousses, soufflé,
foams…

PRODUCT ADVANTAGES
− 5 times more stable than fresh egg white.
− Retention capacity up to 60%, 25% higher whipping capacity
than fresh egg white.
− Water from egg white can be substituted by liquids that may add flavour.
− Works in a high pH range.
− Coagulant capacity from 57 °C.

Albuwhip
Albuwhip is egglets youpowder.
albumin makeAthickprotein foams. Add
that allows us toflour to the
whip any
aqueous liquid in a stable way, replacing the water in the egg white
mixture
with flavourand youmulti
and thus can make
plying the flsponges
avour of ourin thepreparati
pastry microwave
ons
from a foam
by a factor of 10. base.

ALBUWHIP 4
2
HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

DEVELOPED BASES

BASE 1 MICROWAVE SPONGE CAKES

BASE 2 COLD FOAMS

BASE 3 HOT FOAMS

BASE 4 DRINKABLE FOAMS

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 5

HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

BASE 1 MICROWAVE SPONGE CAKES

PISTACHIO MICROWAVE
SPONGE CAKE

Pistachio microwave sponge cake VEGAN

Code Ingredient Brand g % g/kg

36863 Pistachio pure paste Sosa 40 11,38 113,80

38461 Albuwhip Sosa 20 5,69 56,90

Soft flour 30 8,53 85,35

Water 200 56,90 568,99

Salt 1 0,28 2,84

34353 Sugar Sosa 60 17,07 170,70

37900 Green Food Colour Sosa 0,50 0,14 1,42

For 350 g Total 351,50 1000

Mix all the ingredients and blend well for a minute. Pour in a siphon gun and charge
with two gas canisters. Fill half cardboard cups with a hole in the bottom and bake in a
microwave for 40 seconds at 1000 W. Leave it upside down on a grill to rest.

Tools

Code Tool Brand

35880 Siphon gun Isi

35075 Gas canisters Isi

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 6

HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

BASE 2 COLD FOAMS

RED PEACH SIPHON FOAM

Red peach siphon foam

Code Ingredient Brand g % g/kg
Red peach purée 400 90,91 909,09

38976 Proespuma Cold Sosa 40 9,09 90,91

For 440 g Total 440 1000

Mix all the ingredients and blend well for a minute. Pour in a siphon gun and charge it
with two gas canisters. Reserve at 4 °C.

Tools

Code Tools Brand

35880 Siphon gun Isi

35075 Gas canisters Isi

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 7

HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

BASE 3 HOT FOAMS

BISQUE SIPHON FOAM

Bisque siphon foam

Code Ingredient/Sub-recipe Brand g % g/kg
Shrimp bisque 500 90,91 909,09

38973 Proespuma Hot Sosa 50 9,09 90,91

For 550 g Total 550 1000

Mix all the ingredients and blend well for a minute. Heat and stir up to 60 °C and pour
in a siphon gun. Charge with two gas canisters and keep at 70 °C in a Bain Marie.

Tools

Code Tool Brand

35880 Siphon gun Isi

35075 Gas canisters Isi

Shrimp bisque

Code Ingredient Brand g % g/kg

Shrimp heads 300 26,86 268,58

Celery 300 26,86 268,58

Fennel 150 13,43 134,29

Tomato paste 100 8,95 89,53

Anise liqueur 100 8,95 89,53

Olive oil 80 7,16 71,62

Garlic 20 1,79 17,91

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 8
38593 Madras curry Sosa 8 0,72 7,16

67812 Freeze-dried coffee Sosa 1 0,09 0,90

 Mix all the ingredients and blend well for a minute. Heat and stir up to 60 °C and pour
in a siphon gun. Charge with two gas canisters and keep at 70 °C in a Bain Marie.

HOW TO MAKE
Tools HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?
Code Tool Brand
35880 Siphon gun Isi

35075 Gas canisters Isi

Shrimp bisque

Code Ingredient Brand g % g/kg

Shrimp heads 300 26,86 268,58

Celery 300 26,86 268,58

Fennel 150 13,43 134,29

Tomato paste 100 8,95 89,53

Anise liqueur 100 8,95 89,53

Olive oil 80 7,16 71,62

Garlic 20 1,79 17,91

38593 Madras curry Sosa 8 0,72 7,16

67812 Freeze-dried coffee Sosa 1 0,09 0,90

Cream 35% 50 4,48 44,76

Salt 8 0,72 7,16

For 950 g Total 1117 1000

Cut the vegetables and pan fry them with the oil for 15 minutes in low fire. Add
the tomato paste, the anise liqueur and let reduce until dry. Add the shrimp
heads and crush them in order to take out the juices. Add the water and simmer
for 40 minutes low heat. Strain and add the coffee, the curry, salt and cream
while still hot. Let it cool and reserve.

Bisque siphon foam The percentages and parts per thousand are related to the total weight of the ingredients in th

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 9

HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

BASE 4 DRINKABLE FOAMS

BLACK RUSSIAN
SIPHON FOAM

Black russian siphon foam VEGAN

Code Ingredient Brand g % g/kg

Vodka 100 20,20 202,02

Coffee liqueur 75 15,15 151,52

Simple syrup 50 10,10 101,01

Water 150 30,30 303,03

Expresso coffee 100 20,20 202,02

38976 Proespuma Cold Sosa 20 4,04 40,40

For 490 g Total 495 1000

Mix all the ingredients and blend well for a minute. Pour in a siphon gun and charge
with two gas canisters. Reserve at 4 °C.

Tools

Code Tool Brand

35880 Siphon gun Isi

35075 Gas canisters Isi

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 10

OUR TECHNICIANS’
PROPOSALS
HOW TO MAKE HOT, COLDPISTACHIO
FOAMS AND STRAWBERRY
AND SPONGE CAKES IN SIPHON?
GARDEN TARTLET

BASE 1 MICROWAVE SPONGE CAKES

PISTACHIO AND STRAWBERRY GARDEN TARTLET

Pistachio and strawberry garden tartlet

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Basil sablée 200 25,16 251,57 of the ingredients in th

Pistachio frangipane 220 27,67 276,73

Strawberry creamy 180 22,64 226,42

Pistachio microwave sponge cake 150 18,87 188,68

36989 Pistachio Sosa 30 3,77 37,74

Fresh vervain 5 0,63 6,29

Fennel sprouts 5 0,63 6,29

Fresh mint 5 0,63 6,29

Pistachio crumble qs

For 1 unit Total 795 1000

Fill the tart shells with the frangipane and bake up 140 °C for 20 minutes. Once cold, fill
with the strawberry creamy and smooth out. Place the microwave sponge cake on, in
small pieces. Finish with the pistachios, crumble and herbs randomly.

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 12

 PISTACHIO AND STRAWBERRY
HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?
GARDEN TARTLET

Basil sablée

Code Ingredient Brand g % g/kg

Butter 82% 75 21,68 216,76

38489 Icing sugar Sosa 45 13,01 130,06

36883 Almond flour Sosa 15 4,34 43,35

Salt 1 0,29 2,89

Eggs 115 33,24 332,37

Soft flour 80 23,12 231,21

38458 Freeze-dried basil powder Sosa 15 4,34 43,35

For 340 g Total 346 1000

Mix the icing sugar with butter and freeze-dried basil powder using the paddle.
Add the almond flour and keep kneading. Add the eggs and emulsify well. Add
the flour in and mix well. Take out the dough and let it set for 1 hour before use.
Build the tart shells and bake them in the oven for at 140 °C 15 minutes.

Pistachio frangipane

Code Ingredient Brand g % g/kg

Butter 50 11,06 110,62

36823 Pistachio flour Sosa 50 11,06 110,62

Whole eggs 50 11,06 110,62

34353 Sugar Sosa 70 15,49 154,87

Milk 160 35,40 353,98

36863 Pistachio pure paste Sosa 60 13,27 132,74

38850 Natur Emul Sosa 3 0,66 6,64

38673 Gelcrem Hot Sosa 8 1,77 17,70

Salt 1 0,22 2,21

For 450 g Total 452 1000

Mix well the sugar and the butter. Add the pistachio flour. Finish adding the egg.
Besides, mix the milk and Gelcrem Hot together and bring up to boil. Pour on
the pure paste, salt and Natur Emul previously mixed. Combine both elabora-
tions by a whisk for 2 minutes. Let this dough rest for 1 hour in the fridge.

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 13

 PISTACHIO AND STRAWBERRY
HOW TO MAKE HOT, COLD FOAMS GARDEN TARTLET
AND SPONGE CAKES IN SIPHON?

Strawberry creamy

Code Ingredient Brand g % g/kg

Strawberry purée 325 65,66 656,57

38850 Natur Emul Sosa 3 0,61 6,06

34353 Sugar Sosa 90 18,18 181,82

67342 Deodorized coconut fat Sosa 70 14,14 141,41

38892 Fruit NH pectin Sosa 7 1,41 14,14

For 480 g Total 495 1000

Heat up the strawberry purée to 40 °C. On the other side, combine sugar,
pectin and Natur Emul and pour little by little in to the liquid. Bring up to a boil.
Remove from the heat and cool at 45 ºC. Add the coconut fat and mix using a
handblender. Cool down to 4 ºC and keep in the fridge for 12 hours before using.

Pistachio microwave sponge cake

Code Ingredient Brand g % g/kg

36863 Pistachio pure paste Sosa 20 11,33 113,31

38461 Albuwhip Sosa 10 5,67 56,66

Soft flour 15 8,50 84,99

Water 100 56,66 566,57

Salt 1 0,57 5,67

34353 Sugar Sosa 30 17 169,97

37900 Green Food Colour Sosa 0,50 0,28 2,83

For 150 g Total 176,50 1000

Mix all the ingredients and blend well for a minute. Pour in a siphon gun and
charge with two gas canisters. Fill half cardboard cups with a hole in the bottom
and bake in a microwave for 40 seconds at 1000 W. Leave it upside down on a
grill to rest.

Tools

Code Tool Brand

35880 Siphon gun Isi

35075 Gas canisters Isi

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 14

HOW TO MAKE HOT, COLDPISTACHIO
FOAMS AND STRAWBERRY
AND SPONGE CAKES IN SIPHON?
GARDEN TARTLET

Pistachio crumble

Code Ingredient Brand g % g/kg

36860 Pistachio pure paste Sosa 50 30,49 304,88

39087 Wax Concept Sosa 3 1,83 18,29

34353 Sugar Sosa 50 30,49 304,88

Soft flour 50 30,49 304,88

Water 10 6,10 60,98

37808 Fleur de sel de Guérande Sosa 1 0,61 6,10

For 150 g Total 164 1000

Mix the pistachio pure paste with the Wax Concept and heat it up to 60 °C in
order to melt the wax. Add the water in and stir well until emulsified. Add the re-
maining ingredients and work together until a regular dough is obtained. Sprinkle
some pieces on a tray and bake them up at 140 °C for 15 minutes.

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 15

HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?
FENNEL AND CELERY SALAD
WITH PEACH AND BERGAMOT

BASE 2 COLD FOAMS

FENNEL ANC CELERY WITH PEACH AND BERGAMOT

Fennel and celery salad with peach and bergamot VEGAN

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p

sand are related to the
Celery and fennel salad 80 44,44 444,44 of the ingredients in th

Red peach siphon foam 60 33,33 333,33

Bergamot ice cream 40 22,22 222,22

For 1 serving Total 180 1000

Strain the salad and place it in the plate forming a nest. Put the ice cream in the middle
of it and finish with the foam on.

Celery and fennel salad

Code Ingredient Brand g % g/kg

Celery 100 33,33 333,33

Fennel 100 33,33 333,33

Syrup 20 °Brix 100 33,33 333,33

For 300 g Total 300 1000

Cut the fennel and the celery in a very fine julienne with a mandolin. Vacuum
with the syrup and reserve for 12 hours at 4 °C.

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 16

HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?
FENNEL AND CELERY SALAD
WITH PEACH AND BERGAMOT

Red peach siphon foam

Code Ingredient Brand g % g/kg

Red peach purée 200 90,91 909,09

38976 Proespuma Cold Sosa 20 9,09 90,91

For 220 Total 220 1000

Mix all the ingredients and blend well for a minute. Pour in a siphon gun and
charge it with two gas canisters. Reserve at 4 °C.

Tools
Code Tools Brand
35880 Siphon gun Isi

35075 Gas canisters Isi

Bergamot ice cream

Code Ingredient Brand g % g/kg

Lemon juice 200 28,29 282,89

36678 Procrema 100 Natur Sosa 75 10,61 106,08

34353 Sugar Sosa 100 14,14 141,44

39462 Dextrose Sosa 25 3,54 35,36

Milk 300 42,43 424,33

38288 Bergamot aroma Sosa 2 0,28 2,83

39421 Glycerine Sosa 5 0,71 7,07

For 700 g Total 707 1000

Mix the ingredients and blend with an immersion blender. Let it rest for at least
6 hours and churn with an ice cream machine. Keep it in the freezer at -15 °C.

Tools

Code Tool Brand

35515 H2 ice cream machine Sosa

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 17

HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

COFFEE AND CURRY

BISQUE
BASE 3 HOT FOAMS
COFFEE AND CURRY BISQUE

Coffee and curry bisque

Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Bisque siphon foam 100 42,37 423,73 of the ingredients in th

Confit potatoes with curry and coffee 70 29,66 296,61

Shrimps 60 25,42 254,24

Purple shiso leaves 5 2,12 21,19

Fennel sprouts 1 0,42 4,24

For 1 serving Total 236 1000

Wrap the shrimps with shiso leaves and cut them into 1 cm pieces. Cut the potatoes in
diagonal and place with the shrimps on the plate, random way. Then, the bisque foam
on. Finish with some fennel sprouts.

Bisque siphon foam

Code Ingredient Brand g % g/kg

Shrimp bisque 250 90,91 909,09

38973 Proespuma Hot 25 9,09 90,91

For 275 g Total 275 1000

Mix all the ingredients and blend well for a minute. Heat and stir up to 60 °C and
pour in a siphon gun. Charge with two gas canisters and keep at 70 °C in a Bain
Marie.
PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 18

Tools
 Purple shiso leaves 5 2,12 21,19

Fennel sprouts 1 0,42 4,24

For 1 serving Total 236 1000

HOW TO MAKE HOT, COLD FOAMS

AND SPONGE CAKES
Wrap the shrimps INleaves
with shiso SIPHON?
and cut them into 1 cm pieces. Cut the potatoes in
diagonal and place with the shrimps on the plate, random way. Then, the bisque foam
on. Finish with some fennel sprouts.

Bisque siphon foam

Code Ingredient Brand g % g/kg

Shrimp bisque 250 90,91 909,09

38973 Proespuma Hot 25 9,09 90,91

For 275 g Total 275 1000

Mix all the ingredients and blend well for a minute. Heat and stir up to 60 °C and
pour in a siphon gun. Charge with two gas canisters and keep at 70 °C in a Bain
Marie.

COFFEE AND CURRY

Tools

Code Tools
BISQUE Brand
35880 Siphon gun Isi

35075 Gas canisters Isi

Shrimp bisque
Coffee and curry bisque
Code Ingredient Brand g % g/kg
Shrimp heads 300 26,86 268,58

Celery 300 26,86 268,58

Fennel 150 13,43 134,29

Tomato paste 100 8,95 89,53

Anis liqueur 100 8,95 89,53

Olive oil 80 7,16 71,62

Garlic 20 1,79 17,91

38593 Madras curry Sosa 8 0,72 7,16

67812 Freeze-dried coffee Sosa 1 0,09 0,90

Cream 35% 50 4,48 44,76

Salt 8 0,72 7,16

For 950 g Total 1117 1000

Cut the vegetables and pan fry them with the oil for 15 minutes in low fire. Add
the tomato paste, the anis liqueur and let reduce until dry. Add the shrimp heads
and crush them in order to take out the juices. Add the water and simmer for
40 minutes low heat. Strain and add the coffee, the curry, salt and cream while
still hot. Let it cool and reserve.

Confit potatoes with curry and coffee

PROESPUMA COLD / Code Ingredient

PROESPUMA HOT / ALBUWHIP Brand g % g/kg 19
Potatoes 100 43,86 438,60
 Cream 35% 50 4,48 44,76

Salt 8 0,72 7,16

For 950 g Total 1117 1000

HOW TO MAKE HOT, COLD FOAMS

Cut the vegetables and pan fry them with the oil for 15 minutes in low fire. Add
AND SPONGE CAKES IN SIPHON?
the tomato paste, the anis liqueur and let reduce until dry. Add the shrimp heads
and crush them in order to take out the juices. Add the water and simmer for
40 minutes low heat. Strain and add the coffee, the curry, salt and cream while
still hot. Let it cool and reserve.

Confit potatoes with curry and coffee

Code Ingredient Brand g % g/kg

Potatoes 100 43,86 438,60

Coffee 20 8,77 87,72

38593 Madras curry Sosa 5 2,19 21,93

Olive oil 100 43,86 438,60

Salt 3 1,32 13,16

For 200 g Total 228 1000

Cut potato cylinders 1 cm and vacuum with the remaining ingredients. Steam up
at 95 °C for 25 minutes. Cool down and reserve.

Coffee and curry bisque

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 20

HOW TO MAKE HOT, COLD FOAMS
AND SPONGE CAKES IN SIPHON?

BLACK RUSSIAN
BASE 4 DRINKABLE FOAMS
BLACK RUSSIAN

Black Russian
Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Black russian siphon foam 40 28,57 285,71 of the ingredients in th

Vodka 40 28,57 285,71

Coffee liqueur 20 14,29 142,86

Ice cubes 40 28,57 285,71

For 1 unit Total 140 1000

Mix the vodka with the coffee liqueur and ice cubes in a shaker and shake well. Pour the
liquid in a glass and finish with the siphon foam.

Black russian siphon foam

Code Ingredient Brand g % g/kg

Vodka 100 20,20 202,02

Coffee liqueur 75 15,15 151,52

Simple syrup 50 10,10 101,01

Water 150 30,30 303,03

Espresso coffee 100 20,20 202,02

38976 Proespuma Cold Sosa 20 4,04 40,40

For 490 g Total 495 1000

Mix all the ingredients and blend well for a minute. Pour in a siphon gun and
charge with two gas canisters. Reserve at 4 °C.

PROESPUMA COLD /Tools

PROESPUMA HOT / ALBUWHIP 21

Code Tool Brand

 sand are related to the
Black russian siphon foam 40 28,57 285,71 of the ingredients in th

Vodka 40 28,57 285,71

Coffee liqueur 20 14,29 142,86

HOW TO MAKE
Ice cubesHOT, COLD FOAMS 40 28,57 285,71
AND SPONGE CAKES IN SIPHON? Total 140 1000
For 1 unit

Mix the vodka with the coffee liqueur and ice cubes in a shaker and shake well. Pour the
liquid in a glass and finish with the siphon foam.

Black russian siphon foam

Code Ingredient Brand g % g/kg

Vodka 100 20,20 202,02

Coffee liqueur 75 15,15 151,52

Simple syrup 50 10,10 101,01

Water 150 30,30 303,03

Espresso coffee 100 20,20 202,02

38976 Proespuma Cold Sosa 20 4,04 40,40

For 490 g Total 495 1000

Mix all the ingredients and blend well for a minute. Pour in a siphon gun and
charge with two gas canisters. Reserve at 4 °C.

Tools

Code Tool Brand

35880 Siphon gun Isi

35075 Gas canisters Isi

Black Russian

PROESPUMA COLD / PROESPUMA HOT / ALBUWHIP 22