Frozen Coffee “Sponge”

• 8 g silver gelatin sheets
• 80 g granulated sugar
• 1 tsp

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Stir gelatin, sugar and xanthan gum into hot espresso to dissolve. Stir in water and refrigerate for a few hours until set.

Whip in the bowl of a stand mixer fitted with a whisk attachment on high speed until fluffy. Spread onto a ¼-size sheet pan lined with a nonstick mat and freeze until firm bef