1. Blueberry Cheesecake Espuma (Foam) Base: Blend 200g cream cheese, 100ml milk, 30g sugar, and a squeeze of lemon. Method: Strain the mixture, pour into your dispenser, charge with Rotass Blueberry N2O, shake well, and refrigerate for 2 hours. Serve: As a light, airy topping for New York cheesecake, pancakes, or fresh fruit platters. 2. Blueberry Beer Foam (Cocktail Topper) Base: 200ml wheat beer (or non-alcoholic beer), 50ml water, 2g soy lecithin (as a stabilizer). Method: Combine ingredients, charge with Rotass Blueberry N2O, shake gently, and dispense upside down. Result: A frothy, blueberry-scented foam head that sits on top of beers, ciders, or champagne cocktails—impressive presentation with minimal effort. 3. Blueberry Yogurt Mousse Base: 300g Greek yogurt, 50g honey, 1 sheet of gelatin (melted). Method: Mix thoroughly, charge with Rotass Blueberry N2O, shake, and dispense into serving glasses. Serve: Chill for 15 minutes for a light, refreshing dessert or breakfast parfait layer. https://www.rotasswhip.com/640g-steel-blueberry-n2o-cylinder

https://univdatos.com/reports/middle-east-non-alcoholic-beer-market

https://univdatos.com/reports/middle-east-non-alcoholic-beer-market