| 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 | |