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    Coffee Cappuccino

    DIFFICULTY
    1H10m

    A creative recipe combining cappuccino and crumble that you can easily make at home.
    Ingredients
    FOR THE CRUMBLE
    • 1 Espresso
    • 1.8 oz butter
    • 1.8 oz flour
    • 1.8 oz sugar
    • 0.6 oz almond flour
    FOR THE CREAM
    • 2 Espresso
    • 8.9 oz mascarpone
    • 4 egg yolks
    • 3 gelatin sheets
    • 2.1 oz sugar
    FOR THE PEPPER CREAM
    • 6.8 fl oz liquid cream
    • 0.3 oz ground pepper (or vanilla or cinnamon) 0.6 oz sugar
    • Natural salt
    WHAT YOU'LL NEED
    • 3-in-1 Hand Blender
    Preparation

    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 356.00℉ 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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