Sparkling wine with a coffee espuma
A delicate dessert of bubbly champagne with "espuma de café" - a frothy head of delectable coffee foam.
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
This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume in moderation.
Accessories for this recipe
You may also like these recipes