Coffee Espuma

Ingredients for a 1 Pint Dispenser:

200 ml Espresso
120 ml Heavy Cream
20 g Sugar
2 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat 200 ml | 6.7 fl. oz of espresso and dissolve the sugar and the pressed gelatin in it. Add the rest of the espresso and allow to cool. Before it gels, stir in the heavy and pass through the iSi funnel & sieve directly into the dispenser and screw on 1  cream charger and shake vigorously. Refrigerate for at least 6 hours.

 

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