Starring Coffee in a cup

Autumn recipe inspiration
Go to products

Vanilla crumble

  • Plain flouer 200g
  • Sugar 100g
  • Butter 100g
  • Vanilla extract 2g
  • Totaal 402g

Vanilla crumble

Mix all ingredients until a crumble, bake it in a oven at 180°C for 14 minutes.

Marsala jelly

  • Marsala 300g
  • Sugar 100g
  • Agar agar 12g
  • Totaal 421g

Marsala jelly

Mix everthing, cook it to a hard boil. Spraid 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
  • Totaal 715g

Dark chocolate namelaka

Warm up to 60°C the milk with glucose, add lilly neutro and mix with 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
  • Totaal 780g

Mascarpone cream

Whip up the whipcream untill a 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
  • Totaal 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.

Assembly, layout and finishing

Enjoy this exciting recipe.

Featured Product(s)