Ingredients for a 1 US Pint Whipper:
75 g Mascarpone
75 ml Cream
75 g Pumpkin puree
3 tbsp. Maple syrup
1 tsp. Lemon juice
Stir the ingredients together until smooth and strain through a fine mesh sieve. Put into whipper and screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.
Froth 100 ml (3.5 fl oz) milk with 1 tbsp. vanilla sugar and pour into a glass. Carefully pour hot coffee over the milk and top with vanilla whipped cream.