ngredients for a 0.5 L iSi Whipper:

• Green Smoothie:
• 400 ml grapefruit juice
• 300 g celery
• 250 g parsley
• 400 ml water
• 200 ml fresh apple juice
•  
• Basil Foam:
• 100 g fresh baby spinach
• leaves, blanched
• 60 g fresh basil leaves
• 150 ml heavy cream
• 100 ml vegetable stock
• 1 g salt
• 0.1 g pepper

Preparation Green Smoothie:
Wash, peel and chop the celery. Next, wash the parsley and allow to drain. Puree both ingredients with the water in a blender until smooth. Then add the grapefruit juice and apple juice, puree again until smooth and pour into glasses.

Preparation Basil Foam:
Mix the spinach leaves, basil leaves and cooled vegetable stock and puree in a blender until smooth. Add the heavy cream and season to taste with salt and pepper. Then puree the mixture once more until smooth then pass through the iSi funnel & sieve into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

ngredients for a 0.5 L iSi Whipper:

• Green Smoothie:
• 400 ml grapefruit juice
• 300 g celery
• 250 g parsley
• 400 ml water
• 200 ml fresh apple juice
•  
• Basil Foam:
• 100 g fresh baby spinach
• leaves, blanched
• 60 g fresh basil leaves
• 150 ml heavy cream
• 100 ml vegetable stock
• 1 g salt
• 0.1 g pepper

Preparation Green Smoothie:
Wash, peel and chop the celery. Next, wash the parsley and allow to drain. Puree both ingredients with the water in a blender until smooth. Then add the grapefruit juice and apple juice, puree again until smooth and pour into glasses.

Preparation Basil Foam:
Mix the spinach leaves, basil leaves and cooled vegetable stock and puree in a blender until smooth. Add the heavy cream and season to taste with salt and pepper. Then puree the mixture once more until smooth then pass through the iSi funnel & sieve into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.