- 1 1/4 cup (300 ml) espresso coffee
- 2 tbs (30 ml) sugar
- 1/2 cup (120 ml) tia maria
- 1 sachet (2 g) SOY LECITHIN
Combine all the ingredients and the SOY LECITHIN in a bowl and mix.
Pour the mixture through a sieve into the culinary whipper.
Close the culinary whipper, load one N2O gas cartridge and shake for 4 seconds.
Refrigerate for 30 minutes before serving.
Serve the coffee smoothness into clear glasses so that the separation between the liquid coffee and the espuma is visible.