Easy to execute recipe that can be used with almost any dessert.
All you need is a siphon for cream with NO2 cans, lecithin, which will act as a stabilizer — emulsifier, and Kappa — carrageenan as a thickener.
Ingredients:
Coffee with milk-200 g
Sugar-7 g
Kappa-carrageenan-1 g
Soy lecithin-2 g
Preparation:
- Mix all powders to a homogeneous mass to make them easier to dissolve.
- Add the mixture to the coffee and milk and mix thoroughly.
- Heat to 79 C, continuing to stir.
- Strain the mixture through a fine sieve and pour into a 1/2 liter siphon iSi. Charge one NO2 cylinder.
- keep refrigerated for at least 3 hours.