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Passion café liégeois

Passion café liégeois

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Passion fruit emphasises the red berry notes of an Espresso Grand Cru. Coffee ice cream adds a final touch to this sacred union.

Preparation

  • Add 1 teaspoon of passion fruit syrup to the milk
  • Place the scoops of ice cream into a tall glass
  • Prepare a cappuccino with passion fruit flavoured-milk and the variety of coffee selected directly on the ice cream
  • Top with the rest of the passion fruit syrup, garnish with a sprig of lemon verbena or with passion fruit seeds
  • Taste without mixing the layers.

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Accessories for this recipe

Ritual Recipe spoons
 
 
Ritual Recipe Glass with spoons
 
 

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Characteristic

Medium
Difficulty
Medium
Preparation
PT20M12 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 Rosabaya de Colombia (40 ml, 1.5oz) or Decaffeinato Intenso Grand Cru (40 ml, 1.5oz)
  • 2 scoops of coffee ice cream (70 gr.)
  • 100 ml of cold milk
  • 1 tablespoon of passion fruit syrup
  • Decoration: 1 , 2 passion fruit or sprig of lemon verbena (herb luisa)
<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
More info
Order
<em>Rosabaya <small>de Colombia</small></em>
Rosabaya de Colombia
Intensity : 6
More info
Order

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