150g espresso, boiled (I like Starbucks™ Blond)
40g muscovado sugar
1 sheet of gelatine
70g cream

Soak the gelatine in cold water. Boil the espresso and dissolve the gelatine in half of the espresso.

Put the other half in a small pan with the sugar and dissolve the sugar over a medium heat. Be careful, the muscovado is stubborn and does not dissolve quickly, so please be patient. Stir in the cream and pass everything through a sieve.

Weigh out 250g and pour the mixture into the siphon and chill for 2 hours.

Spray the mousse onto a plate to test before everything explodes.