Sparkling wine with a coffee espuma Sparkling wine with a coffee espuma A delicate dessert of bubbly champagne with "espuma de café" - a frothy head of delectable coffee foam. 3.35

Sparkling wine with a coffee espuma

A delicate dessert of bubbly champagne with "espuma de café" - a frothy head of delectable coffee foam.

Preparation

  • Prepare 10 capsules of Volluto Grand Cru espressos (10 x 40 ml)
  • Pour them into a jug and add the gelatine sheets
  • Stir until the gelatine sheets have completely dissolved in the coffee
  • Pour the syrup and the sugar cane into the jug and mix well
  • Pour the preparation in the blender, mix and keep refrigerated for about 4 hours
  • Fill half of a  Lungo cup with the champagne and add the espuma on top of it
  • Serve immediately

This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume in moderation.
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Machines for this recipe

DeLonghi CitiZ EN165 Limousine Black
DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Titan
Lattissima+ Ice Silver (EN520S)
Lattissima+ Silky White (EN520W)
Delonghi U - Black
DeLonghi CitiZ EN165 60's White
Nespresso CitiZ C110 Fire Engine Red
DeLonghi CitiZ&milk EN266 Creamy White
Nespresso CitiZ&milk C120 Fire Engine Red

Accessories for this recipe

CitiZ Lungo

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Characteristic

Medium
Difficulty
Medium
Preparation
PT10M10 minutes, plus 4 hours of chilling time in refrigerator
Material
10 Lungo Cups (10x 150 ml)
1 Mixer/blender
1 Jug

Ingredients

  • 10 capsules of Volluto Grand Cru
  • 1 bottle 750 ml of champagne
  • 3 gelatine sheets
  • 80 ml of sugar cane syrup
  • 10 g of powdered sugar cane
<em>Volluto</em>
Volluto
Intensity : 4