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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 Espressos
    • 1.8 oz butter
    • 1.8 oz flour
    • 1.8 oz sugar
    • 0.6 oz almond flour
    For the Cream
    • 2 Espressos
    • 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
    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 gelatin 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 espresso, 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 gelatin in cold water. Once softened, drain and dissolve in 2 espressos.
    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

    Bold and full-bodied

     

    A full-flavored coffee that boasts smoky, caramelized notes. The dark roasting further strengthens the coffee's body and intensity of the flavor which makes Intenso so delicious, whether it is enjoyed black or with milk and sugar.

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