ANTONIO COLAIANNI'S MASCARPONE ESPUMA

Soak the gelatine sheet in cold water for approx. 5 to 10 minutes.

Place the egg yolks, whole egg and sugar in a metal bowl. Whisk vigorously over a hot water bath (not boiling). The mixture should become pale, thick and foamy and reach a temperature of approx. 80 to 85 °C. Stir continuously to prevent the egg from curdling.

Squeeze out the gelatine well and add it to the warm mixture. Continue stirring until it has completely dissolved.

Remove the bowl from the water bath and beat the mixture with a stand mixer or hand mixer until it has cooled to lukewarm.

Stir the mascarpone until smooth. Add the cream and milk and mix well until smooth and homogeneous. Gently fold in the egg mixture or briefly mix until smooth. For an especially fine texture, pass the mixture through a fine sieve.

Fill the mixture into a 1 L Whipper, close it securely and charge with 2 Whipper chargers. Shake vigorously several times and refrigerate for at least two hours.