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Fresh fruit juices and fabulous flavours combine 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) then pour it into a shaker with the sugar, ice cubes and fruit sauce
- Shake vigorously until the ice cubes have melted then pour into the glasses.
For the raspberry financiers:
- Heat the oven to 180°C
- 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
Glass Cappuccino
1 Mixer
1 Shaker
1 Oven
Glass Cappuccino
Origin
Ingredients
For the coffee
- 4 capsules of Grand Cru Roma or Decaffeinato Intenso
- 120 g of well ripened strawberries
- 60 g of redcurrants (or 160 ml strawberry redcurrant purée)
- 4 teaspoons sugar
- 10 ice cubes
For the raspberry financiers
- 100 g butter
- 3 egg whites
- 100 g icing sugar
- 40 g flour
- 40 g ground almonds
- 1 teaspoon honey
- 125 g raspberries
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