| Prepare the coffee with the moka machine or standard machine (not espresso) |
| dilute the sugar stirring well, then add the cognac | 
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| 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. | 
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| Serve immediately for avoiding it to “deflate” | 
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| Moist a little the glass and garnish with sugar, for a sweeter sherbet and a better aesthetic effect | 
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