Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 1 | 7 minuti |
Ingredients
| 1 teaspoon | instant coffee |
| 2 teaspoon | zucchero |
| 1 teaspoon | crema spalmabile alle nocciole |
| 1 teaspoon | latte condensato |
| to taste | acqua calda |
| to taste | panna da montare Sterilgarda |
| to taste | cacao amaro in polvere |
Preparation
- Heat the water and dissolve a teaspoon of instant coffee and two of sugar.
- Blend with a milk frother until frothy.
- Separately, pour the condensed milk into the cup.
- Also add the hazelnut cream. Pour over the coffee.
- Whip the Sterilgarda Whipping Cream with an electric whisk until it is firm, then transfer it to a piping bag with a ribbed nozzle. Squeeze the cream onto the coffee.
- Now sprinkle some bitter cocoa and serve.
Soak the gelatin leaves in a little cold water for at least 10 minutes. Place the Sterilgarda Ricotta, Sterilgarda whipped cream, icing sugar, vanilla ...
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