Mix 40 ml of espresso with the sugar and allow to cool. Mix with the heavy cream. Pass the mixture through the iSi Funnel & Sieve or a fine sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Store in the refrigerator.
Half-fill the glass with hot milk. Carefully pour 40 ml of espresso on top, creating different layers, and crown with the topping.
Double the ingredients for a 1 l 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.
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