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Home / Recipe / Passion café liégeois

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

Pour 1 teaspoon of passion fruit syrup to the milk
Pour the milk in the Aeroccino or use the steampipe of your Nespresso machine
Place the scoops of ice cream into a tall glass
Prepare a capsule of either Rosabaya de Colombia or Decaffeinato Intenso Grand Cru in espresso (40 ml / 1.5 oz) directly on the ice cream
Add the milkfroth
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.

Tags : coffee ice-cream / passion fruit

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MAESTRIA Color: Rosso C500

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Accessories for this recipe

Ritual Recipe Spoon

Ritual Recipe

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Characteristic

Medium

Difficulty
Medium

Preparation
12 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
2 scoops of coffee ice cream
100 ml / 3.5 oz of cold milk
1 tablespoon of passion fruit syrup
Decoration: 1 , 2 passion fruit seeds or sprig of lemon verbena (herb luisa)

<em>Decaffeinato Intenso</em>

Decaffeinato Intenso
Intensity : 7

Order

<em>Rosabaya <small>de Colombia</small></em>

Rosabaya de Colombia
Intensity : 6

Order

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