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    lavazza-ricette-cappuccinocaffe-header-m

    Coffee Cappuccino

    DIFFICULTIES
    1H10m

    A creative recipe combining cappuccino and crumble that you can easily make at home.
    Ingredients
    For the Crumble
    • 1 A Modo Mio Intenso capsule 50 g butter 50 g flour 50 g sugar 25 g almond flour
    For the Cream
    • 2 A Modo Mio Intenso espressos 250 g mascarpone 4 egg yolks 3 gelatine sheets 60 g sugar
    For the Pepper Cream
    • 20 cl liquid cream 10 g ground pepper (or vanilla or cinnamon) 20 g sugar natural salt
    What you’ll need
    • 3-in-1 Hand Blender
    Preparation
    The crumble

    Mix the room-temperature butter with the sugar, flour, almond flour and the contents of an Intenso espresso capsule, until you obtain a smooth, even mixture. Lay on a tray. Bake at 180°C for 10/15 minutes until slightly browned. Remove from the oven, let cool and then break up the crumble.

    The cream

    Using a hand blender, whisk the egg yolks with the sugar until it is light yellow and fluffy. Soften the gelatine in cold water. Once softened, drain and dissolve in 2 Intenso espressos. Mix. Add the whipped yolks to the mixture. Add the mascarpone and stir for at least 5/6 minutes until the ingredients are well mixed. Arrange the mixture on the bottom of the glasses (filling up to 2/5). Put in the refrigerator for at least 30 minutes.

    Pepper Cream

    Whip the liquid cream with the pepper using a wire whisk. Add a pinch of natural salt and sugar.

    The presentation

    Remove the previously filled glasses from the refrigerator, pour the pepper cream up to 2/5 of the glass and finish with the crumble.

    Method

    FOR THE CRUMBLE

    Mix the room-temperature butter with the sugar, flour, almond flour and the contents of an Intenso espresso capsule, until you obtain a smooth, even mixture. Lay on a tray. Bake at 180°C for 10/15 minutes until slightly browned. Remove from the oven, let cool and then break up the crumble.

     

    FOR THE CREAM

    Using a hand blender, whisk the egg yolks with the sugar until it is light yellow and fluffy. Soften the gelatine in cold water. Once softened, drain and dissolve in 2 Intenso espressos. Mix. Add the whipped yolks to the mixture. Add the mascarpone and stir for at least 5/6 minutes until the ingredients are well mixed. Arrange the mixture on the bottom of the glasses (filling up to 2/5). Put in the refrigerator for at least 30 minutes.

     

    FOR THE PEPPER CREAM

    Whip the liquid cream with the pepper using a wire whisk. Add a pinch of natural salt and sugar.

     

     

    Presentation

    Remove the previously filled glasses from the refrigerator, pour the pepper cream up to 2/5 of the glass and finish with the crumble.

     

     

    The ideal coffee for this recipe
    Intenso
    Intense, full-bodied, well-rounded

    From the Central-South American Arabica and Asian and African Robusta comes a perfume of the Orient, creating a full-bodied espresso with a bold taste, spicy notes and persistent aftertaste. Persuasive intensity.

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