Milk and coffee espuma

 A simple 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: 1) Mix all powders to a homogeneous mass to simplify their dissolution. 2) Add the mixture to the coffee with milk and mix thoroughly. 3) Heat to 79 C, continuing to stir. 4) Strain the mixture through a fine sieve and pour into a 1/2 liter ISI siphon. Charge one NO2 cylinder. 5) keep refrigerated for at least 3 hours. original article: http://www.molecularrecipes.com/foams/coffee-milk-foam/