Coffee and Milk Foam
A simple airy coffee and milk foam that can complement many desserts for a modernist twist. Made light and airy with an iSi Whip charged with N2O and stabilized with soy lecithin as the emulsifier and iota carrageenan as a thickener. Iota carrageenan works particularly well with dairy and creates a soft gel in the presence of the milk’s calcium.
- 200 g (7 oz) coffee and milk
- 7 g sugar
- 1 g iota carrageenan
- 2 g soy lecithin
1- Mix all the powders (sugar, iota carrageenan, soy lecithin) to aid dispersion.
2- In a small pot whisk the coffee and milk with the powders to disperse them.
3- Heat the mixture to 79 °C (175 °F) to hydrate the iota carrageenan, whisking occasionally.
4- Pass contents through the iSi Funnel and Sieve directly into 1L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Repeat process with a second charger.
5- Refrigerate for at least 3 hours.