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Fresh fruit juices and fabulous flavours find their focus in this refreshing iced coffee served with a crisp, light raspberry ‘financier’.
Preparation (4 persons)
For the coffee:
- Blend the fruit in a mixer, adding a little water until you have a sauce consistency, then pass through a fine sieve.
- Prepare the Grand Cru in espresso (40 ml / 1.5 oz) then pour it into a shaker with the sugar, ice cubes and fruit sauce. If the shaker is small you wan do this in two lots.
- Shake vigorously until the ice cubes have melted then pour into the glasses.
For the raspberry financiers:
- Heat the oven to 180°C (356°F).
- Melt the butter in a small saucepan until it starts to bubble and brown.
- Whisk the egg whites into a foam, add the icing sugar, flour, almonds and honey and mix together.
- Pour the mixture into silicon muffin moulds or into paper cups and press 3 or 4 raspberries into each.
- Bake for about 15 min, remove from the moulds and leave to cool.
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Characteristic
Difficulty
Medium
Medium
Preparation
20 min. + 15 min. baking time
20 min. + 15 min. baking time
Material
1 Mixer
1 Shaker
1 Oven
1 Mixer
1 Shaker
1 Oven
Origin
France
France
Ingredients
For the coffee
- 4 capsules of Grand Cru Roma or Decaffeinato Intenso
- 120 g / 4 oz of well ripened strawberries
- 60 g / 2 oz of redcurrants (or 160 ml strawberry redcurrant purée)
- 4 teaspoons sugar
- 10 ice cubes
For the raspberry financiers
- 100 g / 3.5 oz butter
- 3 egg whites
- 100 g / 3.5 oz icing sugar
- 40 g / 1.5 oz flour
- 40 g / 1.5 oz ground almonds
- 1 teaspoon honey
- 125 g / 4.5 oz raspberries
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