|Prepare the coffee with the moka machine or standard machine (not espresso)
|dilute the sugar stirring well, then add the cognac
|Put into the freezer for solidifying, the compound must be dense but not granular, in this manner you can blend all the ingredients. If too dense you can add a ¼ of cup of coffee.
|Beat the albumen to snow and blend with the sherbet.
|Serve immediately for avoiding it to “deflate”
|Moist a little the glass and garnish with sugar, for a sweeter sherbet and a better aesthetic effect