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Micro Biscuit Instant



for 35 pieces

350 g salty/sweet micro biscuits
500 grams of water


Process 350 g Microbiscuit Instant and 500 ml water for 2 minutes with a hand blender to form a smooth dough. To avoid lumps forming, pass the mass through a fine sieve and pour into a 1 liter cream siphon. With two
Gas N2O cartridges and place in the fridge overnight. Cut the bottom edge of the disposable plastic drinking cup about
1.5 cm high in three places and squirt the micro biscuit mixture about 3 cm high out of the cream siphon into the cups. Heat in the microwave (800 W) for approx. 35 seconds. Depending on the device type, the baking time can vary up to 15 seconds. Great flavor variations can be created with freeze-dried powder (e.g. carrot, beetroot, fruit) or with flavored water, e.g. with tarragon, chervil, parsley, cucumber or tomato. Then reduce the amount of water accordingly. Can be stored in the siphon for approx. 1 week.

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