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Gianduja Cream Coffee with Morello Cherries

Gianduja Cream Coffee with Morello Cherries

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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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Machines for this recipe

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Accessories for this recipe

Ritual Recipe
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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
<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
More info
Add to basket
<em>Ristretto</em>
Ristretto
Intensity : 10
More info
Add to basket

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