Milk coffee espuma

Easy to execute 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 make them easier to dissolve.
2. Add the mixture to the coffee and 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 siphon iSi. Charge one NO2 cylinder.
5. keep refrigerated for at least 3 hours.