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The ice brings out the red berry notes of the Rosabaya de Colombia Grand Cru while the raspberry coulis gives it an indulgent, tangy centre. A moment of pure tenderness.
Preparation
- Prepare a Rosabaya de Colombia Grand Cru in espresso (40 ml / 1.5 oz)
- Pour it with the raspberry puree and the ice cubes in a blender
- Blend the mixture for 20-30 seconds to obtain a homogeneous mixture
- Pour the mixture in a cold tall recipe glass.To decorate the recipe, add some fruits and the mint leaves on the froth.
Tags :
raspberry / red fruits
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Characteristic
Difficulty
Medium
Medium
Preparation
10 min.
10 min.
Material
1 tall recipe glass (350 ml/12 oz)
1 blender/mixer
1 tall recipe glass (350 ml/12 oz)
1 blender/mixer
Origin
Switzerland
Switzerland
Ingredients
- 1 capsule of Rosabaya de Colombia Grand Cru
- 4cl / 1.5 oz of raspberry puree or raspberry syrup
- 15 ice cubes
- 2g / 0.05 oz of berries
- 2 fresh mint leaves
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