500 g skim milkCombine cold milk with lecithin and xanthan with a submersion blender.
2 tsp soy lecithin
1 tsp xanthan gum
350 g white chocolate, chopped
Pour into a pot and bring to the boil..
Add to chocolate and stir until combined.
Refrigerate until cold then blend again before using.
Pour 1/2 into a cream dispenser and fill with 4 chargers.