- 450 ml heavy cream
- 16 g vanilla sugar
- 36 g powdered sugar
Stir all the ingredients until the sugar has completely dissolved. Pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously until the desired consistency is reached.
Serve immediately or refrigerate for up to one week.
Pour approx. 1 cm of dark chocolate sauce into a glass and top up with hot milk. Carefully pour an espresso over the top to form different layers. Crown with the Vanilla Topping.
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.