– 325 ml cold espresso
– 125 ml heavy cream (33% fat)
– 75 g sugar
– 2-2.5 sheets gelatine
Soak gelatine sheets in cold water until soft.
Heat 100 ml of espresso to 60C/140F then remove from heat. Add sugar then stir to dissolve. Squeeze water from gelatine sheets well, add to hot espresso, then stir to dissolve. Add remaining cold espresso then set aside to cool slightly. Before gelatine sets, add cream, then stir.
Use iSi Gourmet Whip or Thermo Whip. Pour mixture into bottle, charge with one charger, then shake well. Chill for several hours before dispensing. Keep refrigerated.