Gianduja Cream Coffee with Morello Cherries Gianduja Cream Coffee with Morello Cherries All the flavours of Italy brought together in a cup. A paste made of chocolate and finely ground hazelnuts is combined with the intensity of an Espresso Grand Cru and Morello cherries. No one can resist this dolce vita. 3.85

Gianduja Cream Coffee with Morello Cherries

All the flavours of Italy brought together in a cup. A paste made of chocolate and finely ground hazelnuts is combined with the intensity of an Espresso Grand Cru and Morello cherries. No one can resist this dolce vita.

Preparation

  • Add the almond essence to the milk and prepare the froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother
  • Put the Gianduja cream into a tall glass
  • Add the double cream, the cherries, and 1 table spoon of cherry syrup
  • On top of this, prepare a cappuccino with the bitter almond milk and a capsule of the chosen Grand Cru
  • Drizzle the top with the remaining cherry syrup
  • Garnish and enjoy immediately, without mixing the layers.

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Characteristic

Medium
Difficulty
Medium
Preparation
PT20M15 min.
Material
1 tall recipe glass (350 ml)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle
Origin
Switzerland

Ingredients

  • 1 capsule of either Ristretto or Decaffeinato Intenso Grand Cru (40 ml)
  • 1 table spoon of Gianduja cream (or chocolate hazelnut cream)
  • 1 level tablespoon double cream, room temperature
  • 6 morello cherries in syrup
  • 2 tablespoons of cherry syrup
  • 100 ml skimmed milk, very cold
  • ¼ : teaspoon bitter almond extract
  • 3 cherries on a skewer