Iced Espresso with red fruit & raspberry financiers Iced Espresso with red fruit & raspberry financiers Fresh fruit juices and fabulous flavours find their focus in this refreshing iced coffee served with a crisp, light raspberry ‘financier’. 2.79

Iced Espresso with red fruit & raspberry financiers

Fresh fruit juices and fabulous flavours find their focus 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 / 1.5 oz)  then pour it into a shaker with the sugar, ice cubes and fruit sauce. If the shaker is small you wan do this in two lots.
  • Shake vigorously until the ice cubes have melted then pour into the glasses.

For the raspberry financiers:

  • Heat the oven to 180°C (356°F).
  • 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.

Characteristics

Medium
Difficulty
Medium
Preparation
PT20M20 min. + 15 min. baking time
Material
1 Mixer
1 Shaker
1 Oven
Origin
France

Ingredients

For the coffee

  • 4 capsules of Grand Cru Roma or Decaffeinato Intenso
  • 120 g / 4 oz of well ripened strawberries
  • 60 g / 2 oz of redcurrants (or 160 ml strawberry redcurrant purée)
  • 4 teaspoons sugar
  • 10 ice cubes

For the raspberry financiers

  • 100 g / 3.5 oz butter
  • 3 egg whites
  • 100 g / 3.5 oz icing sugar
  • 40 g / 1.5 oz flour
  • 40 g / 1.5 oz ground almonds
  • 1 teaspoon honey
  • 125 g / 4.5 oz raspberries
<em>Roma</em>
Roma
Intensity : 8
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<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
Order