Coffee Cappuccino

DIFFICULTY

1H10m

A creative recipe combining cappuccino and crumble that you can easily make at home.

Ingredients

For the Crumble

1 A Modo Mio Intenso capsule
50 g butter
50 g flour
50 g sugar
25 g almond flour

For the Cream

2 A Modo Mio Intenso espressos
250 g mascarpone
4 egg yolks
3 gelatine sheets
60 g sugar

For the Pepper Cream

20 cl liquid cream
10 g ground pepper (or vanilla or cinnamon)
20 g sugar natural salt

What you’ll need

3-in-1 Hand Blender

Preparation

The crumble

Mix the room-temperature butter with the sugar, flour, almond flour and the contents of an Intenso espresso capsule, until you obtain a smooth, even mixture. Lay on a tray. Bake at 180°C for 10/15 minutes until slightly browned. Remove from the oven, let cool and then break up the crumble.

The cream

Using a hand blender, whisk the egg yolks with the sugar until it is light yellow and fluffy. Soften the gelatine in cold water. Once softened, drain and dissolve in 2 Intenso espressos. Mix. Add the whipped yolks to the mixture. Add the mascarpone and stir for at least 5/6 minutes until the ingredients are well mixed. Arrange the mixture on the bottom of the glasses (filling up to 2/5). Put in the refrigerator for at least 30 minutes.

Pepper Cream

Whip the liquid cream with the pepper using a wire whisk. Add a pinch of natural salt and sugar.

The presentation

Remove the previously filled glasses from the refrigerator, pour the pepper cream up to 2/5 of the glass and finish with the crumble.

Method

FOR THE CRUMBLE

Mix the room-temperature butter with the sugar, flour, almond flour and the contents of an Intenso espresso capsule, until you obtain a smooth, even mixture. Lay on a tray. Bake at 180°C for 10/15 minutes until slightly browned. Remove from the oven, let cool and then break up the crumble.

FOR THE CREAM

Using a hand blender, whisk the egg yolks with the sugar until it is light yellow and fluffy. Soften the gelatine in cold water. Once softened, drain and dissolve in 2 Intenso espressos. Mix. Add the whipped yolks to the mixture. Add the mascarpone and stir for at least 5/6 minutes until the ingredients are well mixed. Arrange the mixture on the bottom of the glasses (filling up to 2/5). Put in the refrigerator for at least 30 minutes.

FOR THE PEPPER CREAM

Whip the liquid cream with the pepper using a wire whisk. Add a pinch of natural salt and sugar.

Presentation

Remove the previously filled glasses from the refrigerator, pour the pepper cream up to 2/5 of the glass and finish with the crumble.

The ideal coffee for this recipe

Intenso

Intense, full-bodied, well-rounded

From the Central-South American Arabica and Asian and African Robusta comes a perfume of the Orient, creating a full-bodied espresso with a bold taste, spicy notes and persistent aftertaste. Persuasive intensity.

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