Vanilla crumble
Mix all ingredients until a crumble, bake it in a oven at 180°C for 14 minutes.
Starring Coffee in a cup
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Recipe
Download RecipeVanilla crumble
- Plain flour 200g
- Sugar 100g
- Butter 100g
- Vanilla extract 2g
- Total 402g
Marsala jelly
- Marsala 300g
- Sugar 100g
- Agar agar 12g
- Total 421g
Marsala jelly
Mix everything, cook it to a hard boil. Spread it on a silicon sheet and cool down. Cut 4 cm rounds.
Dark chocolate namelaka
- Full-fat milk (3,5% fat) 250g
- Glucosio 10g
- Sinfonia Cioccolato fondente 56% 230g
- Lilly neutro 25g
- Liquid cream 35% fat 200g
- Total 715g
Dark chocolate namelaka
Warm up to 60°C the milk with glucose, add Lilly neutro and mix with a hand blender. Add chocolate and mix. Gradually add liquid cream and mix. Cover with contact film and put in the refrigerator for at least 4 hours. Whip with kitchen planetary mixer at medium fast for little time.
Mascarpone cream
- Mascarpone 500g
- Whipcream 200g
- Sugar 40g
- Espresso 40g
- Total 780g
Mascarpone cream
Whip up the whipcream untill stiff peaks. Mix sugar, mascarpone and espresso till smooth. Mix in the whipcream at the end.
Shot of coffe and marsala
- Marsala 150g
- Espresso 150g
- Sugar 50g
- Total 350g
Shot of coffe and marsala
Bring everything to a hardboil, let it reduce on a low heat for 8 minutes. Let it cool down until it reaches room temperature.