![](coffee4.jpg)
| Prepare the coffee with the moka machine or standard machine (not espresso) |
![](coffee5.jpg)
| dilute the sugar stirring well, then add the cognac | ![](coffee6.jpg)
|
![](coffee7.jpg)
| 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. |
![](coffee8.jpg)
| Beat the albumen to snow and blend with the sherbet. | ![](coffee9.jpg)
|
![](coffee10.jpg)
| Serve immediately for avoiding it to “deflate” | ![](coffee11.jpg)
|
![](coffee12.jpg)
| Moist a little the glass and garnish with sugar, for a sweeter sherbet and a better aesthetic effect | ![](coffee13.jpg)
|