Chocolate capuccino and white chocolate foam

Preparation time: 60 min

• For the foam
  Put the gelatin in a bowl of cold water.In a pan, bring the milk to boil, add the gelatin and pour it on the white chocolate, and mix it to get it smooth.Cool it down on a ice bath, put it in a syphon, empty 2 to 3 cartridge of gaz inside, shake it and keep in the fridge.
• For the ganache
  In a pan, bring the cream to boil, pour it on the chocolate with the butter, stir it well and share it in expresso cup. Reserve it in the fridge.As soon as it's cold, put the white chocolate foam on the top and serve it.