Vanilla hot & cold Espresso, caramel milk froth and cookies Vanilla hot & cold Espresso, caramel milk froth and cookies A rich coffee combo with classical cool dessert flavours and a scrumptious cookie companion. 0

Vanilla hot & cold Espresso, caramel milk froth and cookies

A rich coffee combo with classical cool dessert flavours and a scrumptious cookie companion.

Preparation

For the Vanilla hot and cold coffee:

  • Prepare the milk froth, add the liquid caramel and put aside.
  • Then prepare the two coffees in one large cup and pour them into a cold glass.
  • Add the scoop of vanilla ice cream immediately, and cover with the froth milk.

For the cookies:

  • Heat the oven to 150°C (302°F).
  • Heat the sugar and water until it caramelizes, then remove from the heat and add the coarsely crushed hazelnuts.
  • Pour the hazelnuts onto some greaseproof paper and cook them in the oven for 10 min., stirring occasionally.
  • Put the butter, sugar, salt, honey and egg in a mixing bowl.
  • Bear for several seconds till the mixture is smooth.
  • Mix in the caramelised hazelnuts and grated chocolate.
  • Turn the oven up to 180°C (356°F).
  • Put small balls of the mixture onto a lined baking tray and bale for about 15 min.
  • Leave to cool on a wire rack.

Accessories for this recipe

Ritual Espresso Spoon
Glass Espresso

Characteristic

Medium
Difficulty
Medium
Preparation
PT20M14 min. + 18 min baking time
Material
1 Espresso cup (40 ml / 1.3 oz)
1 oven
1 mixer

Ingredients

For vanilla hot & cold coffee

  • 2 capsules of Grand Cru Volluto
  • 1 scoop of vanilla ice cream
  • 3 tablespoons milk froth
  • 2 teaspoons of liquid caramel

For the cookies

  • 70 g / 2.5 oz of soft butter
  • 70 g / 2.5 oz of sugar
  • 1 teaspoon of honey
  • 1 egg
  • 100 g / 3.5 oz of flour
  • 1 pinch of salt
  • 50 g / 1.8 oz of grated chocolate

For the hazelnut caramel

  • 80 g / 2.8 oz of whole hazelnuts
  • 40 g / 1.4 oz of sugar
  • 2 tablespoons of water
<em>Volluto</em>
Volluto
Intensity : 4
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