Ultimate

10
minutes,
1
Medium

Sparkling wine with a coffee espuma

A delicate dessert of bubbly champagne with "espuma de café" - a frothy head of delectable coffee foam.

  • capsules of Volluto Grand Cru
  • bottle 750 ml of champagne
  • gelatine sheets
  • 80 ml of sugar cane syrup
  • 10 g of powdered sugar cane

  • Lungo Cups (10x 150 ml)
  • Mixer/blender
  • Jug
  • PIXIE Lungo, Fortissio
  • PIXIE Lungo, Vivalto
  • PIXIE Lungo, Finezzo
  • PIXIE Lungo, Decaffeinato
  • CitiZ Lungo
  • Ritual Lungo
  • Glass Lungo
  • Glass Lungo

  • Prepare 10 capsules of Volluto Grand Cru espressos (10 x 40 ml) Pour them into a jug and add the gelatine sheets Stir until the gelatine sheets have completely dissolved in the coffee Pour the syrup and the sugar cane into the jug and mix well Pour the preparation in the blender, mix and keep refrigerated for about 4 hours
  • Fill half of a Lungo cup with the champagne and add the espuma on top of it Serve immediately

Volluto
INTENSITY : 4
Volluto Decaffeinato
INTENSITY : 4