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Home / Recipe / Gianduja Cream coffee with Morello Cherries

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 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.

Tags : almonds / cherry

Accessories for this recipe

Ritual Recipe Glass with spoons

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Characteristic

Medium

Difficulty
Medium

Preparation
15 min.

Material
1 tall recipe glass (350 ml/12 oz)
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, 1.5 fl oz)
1 table spoon of Gianduja cream (or chocolate hazelnut cream)
1 level table spoon double cream, room temperature
6 morello cherries in syrup
2 table spoons of cherry syrup
100 ml skimmed milk, very cold
¼ : tea spoon bitter almond extract
3 cherries on a skewer

<em>Decaffeinato Intenso</em>

Decaffeinato Intenso
Intensity : 7

Order

<em>Ristretto</em>

Ristretto
Intensity : 10

Order

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