Latte macchiato cream recipe
Latte Macchiato Cream recipe
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|2 tbsp||instant espresso powder|
|2 tbsp||instant cappuccino powder|
|300 g||single cream|
Soak the gelatine in cold water. Cut the vanilla pod lengthwise and scratch out the pulp.
Heat the milk with the vanilla pod and the pulp. Bring to the boil and stir frequently. Take the saucepan off the heat and remove the vanilla pod.
Whisk the egg and egg yolks with the sugar over boiling water until thickened. Whisk in the hot milk. Squeeze the gelatine as dry as possible and stir thoroughly into the still hot custard until solved.
Divide the cream into 3 equal portions. Immediately mix into one the instant espresso powder and into another the cappuccino powder. Place the three creams into the fridge for approximately 10 minutes until they start to set. Whisk the single cream until stiff and fold 1/3 into each cream.
Layer the creams one over the other in 4 high dessert glasses. Transfer into the fridge and allow the latte-macchiato-cream to set.
Serve garnished with Amaretti biscuits and whipped cream.
ca. 30 min
ca. 3 hrs
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