Blend all the ingredients together. Strain through a chinois (a conical sieve with very fine mesh) and allow to rest for 30 minutes. Transfer to a cream syphon gun and charge with 4 gas chargers.
Use polystyrene cups and make a small hole at the bottom. Fill the container halfway with the espuma and microwave for 30 seconds. Cool upside down. Break into pieces when cooled and dry out at 50°C for 4 hours.
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