Espresso Espuma


.75 cups Espresso
.5 cups Heavy Cream
1 tsp. Sugar
2 pieces Sheet of gelatin


Soak the gelatin in cold water. Heat the 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  N20 charger and shake vigorously. Refrigerate for at least 6 hours.

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