Gianduja Cream coffee with Morello Cherries Gianduja Cream coffee with Morello Cherries 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. 3.92

Gianduja Cream coffee with Morello Cherries

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.

Accessories for this recipe

Ritual Recipe

Characteristic

Medium
Difficulty
Medium
Preparation time
PT20M15 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 Ristretto or Decaffeinato Intenso Grand Cru (40 ml)
  • 1 table spoon of Gianduja cream (or chocolate hazelnut cream)
  • 1 level table spoon double cream, room temperature
  • 6 morello cherries in syrup
  • 2 table spoons of cherry syrup
  • 100 ml skimmed milk, very cold
  • ¼ tea spoon bitter almond extract
  • 3 cherries on a skewer
<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
Order
<em>Ristretto</em>
Ristretto
Intensity : 10
Order