- 100 ml milk
- 200 ml heavy cream
- 70 g brown sugar
- 90 ml espresso
- 40 ml irish cream syrup
Completely dissolve the sugar in the hot coffee. Add the heavy cream, milk and syrup. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.
Cool the filled Whipper in the refrigerator for 1-2 hours. Next, fill the parfait moulds or cappuccino cups with parfait mixture and deepfreeze for a min. of 6 hours.
Serve garnished with seasonal fresh fruits.
Also suitable as a light mousse if not frozen.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.