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Getting the cream to float on top of an Irish coffee can be frustrating. If
you don’t make it light enough, the cream just sinks to the bottom. So Michael
and Timothea Murphy of County Cork, Ireland, have come up with an alternative.
They’ve developed an alcoholic cream that floats on top of hot or cold drinks
(EP 1081220). First, they mixed gellan gum powder with sodium citrate and water,
and heated it to 80 °C. To this, they added a mixture of milk fat, whey
protein and alcohol to produce a creamy foam that can be stored in a
bottle—letting you pour a perfect Irish coffee every time.