- 350 ml heavy cream
- 150 ml strong espresso
Soak the gelatin in cold water. Mix the heavy cream and espresso. Heat a portion of this mixture and dissolve the gelatin in it. Add the mixture to the remaining espresso and heavy cream mixture. Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Serve with vanilla or chocolate ice cream.