capsule of either Volluto or Decaffeinato Grand Cru
½ : Tahitian vanilla bean, sliced lengthwise
40 g / 1.3 oz of heavy whipping cream
tea spoon of confectioners sugar
1½ : table spoon rose water, preferably natural
200 ml / 6.8 oz of skimmed milk, very cold
½ : vanilla bean, fresh rose petals, or small dry Damascus rosebuds
Inspirations
How to make !
Add the rose water to the milk
Scrape out the seeds of the halved vanilla bean with a small knife
Add both the pod and the seeds to the whipping cream
Heat the cream until just warm, then let it cool, chill in the fridge
Once the cream is very cold, remove vanilla pod and whip the cream, gradually adding the sugar
Fill into a tall glass
On top of this, prepare a Volluto or Decaffeinato Grand Cru in esresso (40 ml / 15 oz)
Add the rose milk
Decorate with vanilla bean, with rose petals or rosebuds
Enjoy immediately
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