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4cl
Van Houten Ground White Chocolate ganache
30g
Savoiardo biscuit cream
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Preparation:
Step 1: Prepare the Savoiardi biscuit cream: Heat the water. Add the sugar and the biscuits and blend. During the blending, add the oil and the salt.
Step 2: Put some water (room temperature) in the boiler of the moka pot.
Step 3: Grind the coffee beans and place in the basket of the moka pot. Put the basket in the boiler and close the moka pot with the upper part.
Step 4: The moka pot has a separate glass server, put the Van Houten Ground White Chocolate ganache and the Savoiardo biscuit cream in the server, close it and place on the moka pot.
Step 5: Put the moka pot on the stove and turn on the plate (medium power). Wait about 1 minute for the first drop, and after about 15 seconds, remove it from the plate, placing the moka pot on a wet cloth or cold trivet. Wait for the last drop.
Step 6: Stir the contents of the server with the spoon and pour into a glass. Serve with Tiramisu cream.
Tip: Leftovers of the biscuit cream can be easily stored for future cocktails. Frozen as ice cubes, or stored in the fridge (shelf life is 72 h).
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