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Select Language Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bulgarian Catalan Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Dutch English Estonian Filipino Finnish French Galician Georgian German sheela foam Greek Haitian Creole Hebrew Hindi Hungarian Icelandic Indonesian Irish Italian Japanese Korean Latvian Lithuanian Macedonian Malay Maltese Norwegian Persian sheela foam Polish sheela foam Portuguese Romanian Russian Serbian Slovak Slovenian Spanish Swahili Swedish Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish
Preparation: sheela foam Heat 1 3/4 cups of champagne, dissolve sheela foam the softened and pressed gelatin in it, then mix with the rest of the champagne and cassis liqueur. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving. sheela foam Serve immediately.
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