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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