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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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