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INGREDIENTS OF CAFFÈLATTE:
- 20-25 ml of coffee espresso
- 120 ml of milk
HOW TO PREPARE CAFFÈLATTE
Caffèlatte resembles classic specialties, but has a personality of its own. It is as fine as Latte Macchiato and as tasty as Cappuccino, but it wants more milk and chooses to give up the cream: with its unmistakable homely air, caffelatte is the star of the family breakfast.
Prepare the espresso in the cup, then pour it into the glass.
With the steam wand of the espresso machine, heat the milk in the jug, being careful not to whisk it too much: it must maintain a rather liquid consistency.
Add the frothed milk to the glass and serve.
INGREDIENTS OF LATTE MACCHIATO
- 20-25 ml of espresso
- 90 ml of fresh milk
HOW TO PREPARE LATTE MACCHIATO
Latte macchiato is the most tender of the classics, dedicated to those who want to immerse themselves in a long and warm moment of softness: the embrace between a soft cream and the enveloping energy of espresso. A perfect combination, for delicate taste.
Prepare the espresso in the cup.
Whip the milk in the jug with the steam wand of the espresso coffee machine and pour it into the glass.
Add the espresso, in the quantity you prefer.
INGREDIENTS OF HOT ESPRESSO MACCHIATO
- 20-25 ml of caffè espresso
- 28 ml of fresh milk
HOW TO PREPARE HOT ESPRESSO MACCHIATO
Hot macchiato is the espresso that allows itself a little sweetness, to crown a pleasant break or to start the day with something extra. The velvety cream is the short and exquisite prelude to the intense flavor of coffee. The right compromise between the strength of the espresso and the delicacy of the milk.
Prepare the espresso in the cup.
Whip the milk in the jug, using the steam wand of the espresso machine.
Pour the frothed milk cream into the espresso, filling the cup almost to the brim.
INGREDIENTS OF MUGACCINO:
- 40-50 ml of espresso
- 150 ml of fresh milk
HOW TO PREPARE MUGACCINO, CALLED MAXI CAFFELATTE
The philosophy of “less is more” is not suitable for Mugaccino, the specialty that thinks big. At ease only in the mug, the typical American cup, it is a maxi version of Caffelatte: a double espresso and whipped milk at will, for a pleasure that never leaves you unsatisfied.
Prepare two espresso in the cappuccino cup and then pour them into the mug where you will serve your mugaccino.
In the jug, whisk the fresh milk, using the steam wand of the espresso machine.
Complete by pouring the frothed cream on the double espresso.
INGREDIENTS FOR 4 PERSONS BAVARIAN ELDERBERRY WITH COFFEE SAUSE:
- 250 g. of milk
- n° 4 shhets of gelatin
- 250 g of sambuca sirup
- 100 g of pasta x tulipe
- 10 g. of rose petals
- 100 g. of cream
- 4-5 cups of coffe done with filter for infusions
Method:
Bring the milk to about 70 °, dissolve the gelatin already soaked in cold water, filter everything and add the syrup. Pour into molds and cool in the refrigerator for 8 hours.
Add the chopped petals to the tulip paste, spread it on parchment paper forming 4 discs, bake them in the oven at 180 ° for 8 minutes. Then let them cool on the rolling pin to give them the shape of a tile.
In a pan, reduce the cream with the coffee until it is creamy, correct if you need sugar.
Put the Bavarian elderberry sauce in the center of the plate, garnish with the pan and a fresh strawberry, pour the sauce around it and serve.
INGREDIENTS CREAMY COFFEE, CHOCOLATE AND MERINGUE FOR 6 PERSONS:
For the coffee cream:
- 90g egg yolks
- 180g Caffè Miglietta
- 20g sugar
- 7g gelatin sheets
- 180g butter
For the chocolate crunch:
- 100g of puffed spelled or rice
- 200g dark chocolate 70%
For the flambéed meringue:
- 31 water
- 125g granulated sugar
- 63g white of the egg
For the coffee cream:
METHOD
Work the egg yolks with the sugar in the mixer, pour the coffee brought to 75 ° in which the gelatin softened in cold water has already been dissolved.
Work until it reaches 50 °, then add the butter to ointment and reduced to pieces. Then pour the mixture into silicone molds and let it set to positive +4 and keep. When ready to serve, remove the mixture from the molds.
For the chocolate crunch:
METHOD
Melt the chocolate in a bain-marie, leave the heat and pour in the spelled or rice flakes; mix well and shape a 5mm high rectangle on a sheet of acetate or parchment paper. Then, put in the fridge for 1 hour and then make 6 circles with a pastry cutter that will be the crunchy base of the cake.
For the flambéed meringue:
METHOD
Make a syrup with the sugar and water, bring the mixture to 121 °. Lightly beat the egg whites with a little salt and pour the syrup over them while continuing to whip. Thus obtaining a soft meringue.
To finish the dish:
Place the coffee cream on the brittle, with the help of a sac-à-poche, make the meringue garnishes on the top of the dessert, flame with the torch. If we wanted to dedicate this dessert to a woman, we could add candied acacia flowers, while for a man, we would substitute 20g of sambuca for 20g of coffee in the cream mixture.
INGREDIENTS FOR 6 PERSONS:
- 100g asparagus
- 5g brown sugar
- 2g fine salt
- 100g boiled mineral water
- black pepper, sechuan pepper, tasmanian pepper, cloves, juniper, Miglietta coffee beans
Preparations
Method Vacuum-pack the raw asparagus, leave to marinate for 3 hours, then rinse and store. Before serving, cut the asparagus in half.
For the duck:
- 1Kg duck breast
- 200g duck fat
- duck stock
- garlic, rosemary, salt, green pepper
Procedimento
Vacuum cook whole duck breasts, in their own fat, with garlic and rosemary using the roner at 68 ° for 40 minutes. Next, pass the skin over the iron pan to make it crisp, then cut the slices. Before serving, regenerate the slices in their own fat brought to 80 ° for a few seconds, then dry and place on the plate with the asparagus, the coffee bread and the stock.
Per il pane al caffè
- 300g dry bread crumbs
- 300g Caffè Miglietta espresso coffee
- salt
Method
Leave the bread to infuse in the coffee, then squeeze and dry in the oven. Once dry, finely chop and season with salt; when ready to serve, heat in a pan.
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