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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 extract 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 of cherry syrup
- On top of this, prepare a capsule of Ristretto or Decaffeinato Intenso Grand Cru in cappucino (40 ml /1.5 fl oz) with the bitter almond milk
- Drizzle the top with the remaining cherry syrup
- Garnish with the skewer and enjoy immediately, without mixing the layers.
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Characteristic
Difficulty
Medium
Medium
Preparation
15 min.
15 min.
Material
1 tall recipe glass (350 ml/12 oz)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle
1 tall recipe glass (350 ml/12 oz)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle
Origin
Switzerland
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 of double cream, at room temperature
- 6 morello cherries in syrup
- 2 table spoons of cherry syrup
- 100 ml / 3.5 oz of skimmed milk, very cold
- ¼ : tea spoon of bitter almond extract
- 3 cherries on a skewer
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