Add 1/3 ounce of lemon juice to 17 ounces milk. Boil for 3-4 minutes and filter in a gauze to separate the curd. Drain from all the liquid, then add 1/2 ounce sugar. With the mixture, form little ricotta balls. These can be stored, covered, in the refrigerator for no longer than two days.
Soften the gelatin sheet in cold water for five minutes, then melt it in .88 ounces of warm water and add to the vodka and Kahlua mix. Set aside in the refrigerator for an hour to make it fluid.
Mix 1/32 ounce agar agar with two shots of espresso, bring to a boil, turn off the heat and pour onto a flat surface in order to get a thin espresso gelatin. When this is set, cut circles of the same diameter of the border of the glass the drink is going to be served in.
With an espresso machine steamer, foam up some whole milk for a thick, soft foam.
Put a small "ricotta" ball on the bottom of the serving glass. Add the vodka and Kahlua mixture, filling the glass up to .79 inches to the border. Fill the glass with the warm milk foam and top off with espresso gelatin "lid."
Created by Molecular Gastronomist Simone Bonelli of Perbacco
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