Sparkling wine with a coffee espuma Sparkling wine with a coffee espuma A delicate dessert of bubbly champagne gilded with "espuma de café" - a frothing head of delectable coffee foam. 3.31

Sparkling wine with a coffee espuma

A delicate dessert of bubbly champagne gilded with "espuma de café" - a frothing head of delectable coffee foam.

Preparation

  • Prepare 10 capsules of Volluto Grand Cru espressos (10 x 40 ml/1.5 oz ).
  • Pour them into a jug and add the gelatine sheets.
  • Stir until the gelatine sheets have completely dissolved in the coffee.
  • Pour the syrup and the sugar cane into the jug and mix well.
  • Pour the preparation in the blender, mix and keep refrigerated for about 4 hours.
  • It will be the espuma.
  • Fill half of a  Lungo cup with the champagne and add the espuma on top of it.
  • Serve immediately.

This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.
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Machines for this recipe

CITIZ & MILK KRUPS - Fire Engine Red
 
CITIZ & MILK KRUPS - Frosted Aluminium
 
Citiz & Milk Krups - Titan
 
CITIZ & MILK MAGIMIX - Limousine Black
 
CITIZ KRUPS - Fire Engine Red
 
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DeLonghi CitiZ&milk EN265 Limousine Black
 
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DeLonghi CitiZ&milk EN266 Creamy White
 
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Accessories for this recipe

CitiZ Lungo

Characteristic

Medium
Difficulty
Medium
Preparation time
PT10M10 minutes, plus 4 hours of chilling time in refrigerator
Material
10 Lungo Cups (10x 150 ml/5 oz)
1 Mixer/blender
1 Jug

Ingredients

  • 10 capsules of Volluto Grand Cru
  • 1 bottle 75 cl / 25.5 oz of champagne
  • 3 gelatine sheets
  • 80 ml / 3 oz of sugar cane syrup
  • 10 g / 0.5 oz of powdered sugar cane
<em>Volluto</em>
Volluto
Intensity : 4
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