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. 3.85

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

You may also like these recipes

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