- 150 ml milk
- 50 g sugar
- 3 x sheet(s) of gelatin
- 300 ml espresso
Soak the gelatin sheets in cold water for a few minutes. Heat 100 ml of espresso and dissolve the sugar and the pressed-out gelatin in it. Stir in the rest of the espresso and the milk. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.
Fill a glass halfway with hot milk. Carefully pour an espresso over the milk so that different layers form and top with the topping.
Double the ingredients for a 1 L (~34 fl. oz.) 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 (~8.5 fl. oz.) iSi Whipper.