- 450 ml heavy cream
- 36 g powdered sugar
- 16 g vanilla sugar
Stir all ingredients until the sugar is completely dissolved. Put into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.
Pour approx. 1 cm dark chocolate sauce into a glass and fill the glass with hot milk. Carefully pour an espresso over the milk so that different layers form. Top with the vanilla 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.