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Campbells Recipes - Muscovado Espuma

Ingredients

  • 400g full fat milk
  • 200g muscovado sugar
  • 3 leaves bronze gelatine
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Campbells Recipes - Muscovado Espuma

by Charlie Hamilton
Time: 6 hours prep
Servings: 2
 

Directions

  1. Soak the gelatine in ice cold water.
  2. Warm the milk, add the gelatine and stir to dissolve.
  3. Add the sugar and whisk until all is dissolved.
  4. Place into an isi gourmet whip and charge with 2 x n2o charges.
  5. Chill in fridge for 6 hours.
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Summary

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A sweet variation of Espuma dessert.