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The ultimate coffee pleasure in a grand classic. Put some Irish in your Espresso and enjoy the superbly sumptuous flavours of one of coffee’s greatest traditions.
Preparation
Irish Coffee:
- Heat the whisky with the sugar cane syrup in a "bain marie“.
- Prepare the Fortissio Lungo Grand Cru in lungo (110 ml).
- Pour the first preparation with the Fortissio Lungo Grand Cru into a glass.
- Add the whipped cream and serve.
Shortbreads:
- Pre-heat the oven to 160 °C .
- Place both kinds of flour, the butter cut into cubes, the sugar and the vanilla in the bowl of a food processor.
- Mix gradually to form a ball of dough.
- Roll out the dough into a rectangle on a silicon baking sheet or on a baking tray lined with greaseproof paper and dusted with flour.
- Cut the dough into squares with the point of a knife.
- Bake in the oven for 15 to 20 min.
- Leave to cool and break off the pre-scored squares.
- Serve the shortbreads with the irish coffees
This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.
The abuse of alcohol is dangerous for your health. Consume with moderation.
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Characteristic
Difficulty
Difficult
Difficult
Preparation
3 min. for the coffee + 25 min. for the shortbreads
3 min. for the coffee + 25 min. for the shortbreads
Material
2 Lungo Cup (2 x 150 ml)
1 Oven
1 Bowl
1 Food processor
1 silicon backing sheet
2 Lungo Cup (2 x 150 ml)
1 Oven
1 Bowl
1 Food processor
1 silicon backing sheet
Ingredients
- 1 capsule of Fortissio Lungo Grand Cru
- 1 teaspoon of sugar cane syrup
- 5 teaspoons of whisky
- 2 teaspoons of whipped cream
- 250 g of plain flour
- 50 g of rice flour
- 100 g of sugar
- 1/2 teaspoon of vanilla powder
- 250 g of butter
- granulated sugar
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