Caramel Mousse with Espresso Espuma in the iSi Gourmet Whip

Preparation

1. For the mousse, caramelize the sugar. Add the milk and cook until the caramel has completely dissolved. Allow to cool.
2. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl).
3. Add the cold caramel sauce and continue to whip until the required volume has been acheived. Chill for at least 4 hours (preferably over night).
4. For the espuma, blend the ingredients together and pour into a 0.5 litre iSi Gourmet Whip bottle. Screw in one charger, shake well and chill.