Recipe
Bring the milk to a boil with sugar.
Pour gradually into the melted P125 COEUR DE GUANAJA and stir in the center with a rubber spatula to create a shiny and elastic core, showing the start of an emulsion.
Keep pouring the hot liquid, keeping the texture throughout the mixing process.
Add the egg whites, process with an immersion blender and pour into a siphon.
Screw 2 N2O cartridges in.
Hold between 40 and 50° C (104/122° F) in a bain-marie during service.