Foam from espresso coffee.

Coffee for dessert or, as an element of gentle panacota tepel may be served at the disposal of the bar or kitchen ordinary culinary siphon. Stable foam will not fall even if you want to use it on the buffet table.

Even more interesting combinations and examples of foams you will learn from the new gastronomic program: "culinary foams".

Ingredients:
325 chilled espresso
125 cream 36%
75 sugar
4 gelatin

Technology:
1 Soak the gelatin in cold water.
2 Heat 100ml espersso to 60S.
3 Add sugar and gelatin, stirring, dissolve.
4 Add the remaining espresso and set aside for cooling.
5 Add cream and stir.
6 Pour into 0.5 l siphon, fill with N2O gas.
7 shake Vigorously and put in a cool place for a few hours before use.