Tag: iced

Lemon Iced Souffle Recipe – Italian Cuisine

Ingredients

150 g fresh cream
100 g white chocolate
50 g sugar
3 g gelatin in sheets
1 egg
1 lemon
milk

Duration: 1 h

Level: For experts

Doses: 4 people

Mounted the cream is not too firm and put it in the refrigerator.
Mounted the egg white until stiff with 40 g of sugar. Separately, whip the yolk with the remaining sugar.
Dissolve the jelly soaked and squeezed in 1 tablespoon of hot milk.
Mix all the compounds, mixing gently with a spatula, from top to bottom.
United the grated zest and the juice of 1/2 lemon. Pour the mixture into a round mold (ø 16-18 cm, h 4 cm) lined with acetate, on the bottom and edges, and level it with a spatula. Put in the freezer for at least 4 hours.
Turn out the soufflé and place it on a serving plate.
Temperate white chocolate: melt 70 g in a bain-marie bringing them to 40 ° C, then add the rest of the chocolate, reduced in large flakes, and mix until reaching 28-29 ° C. Spread the tempered chocolate on an acetate sheet to a thickness of 2-3 mm. Cut out a strip as long as the circumference of the cake and about 3 cm high. When the chocolate has partly congealed while remaining flexible, apply it by making the part with the chocolate adhere around the cake; then remove the acetate.
Serve decorating as desired with meringues and fresh fruit.

Coffee recipe with iced almond milk – Italian Cuisine

Ingredients

100 g almond milk syrup
100 g almond milk
6 cups of coffee

Duration: 12 h 10 min

Level: Easy

Doses: 6 people

For the iced almond milk coffee recipe, mix the syrup with the almond milk and place the mixture in the ice container. Prepare the coffee and pour it into 6 cups with 2-3 cubes of "almond ice" each. Stir with a teaspoon and serve.

How to make iced Australian coffee – Italian Cuisine

Take a large ice cube, a good coffee and … read here to discover the 3 ingredients that will take you to a long white beach

The eyes are closed, the waves are high and the sun is near. We are on the Australian coast where a walk by the sea could last hours and the sense of freedom burns on the skin more than the sun. Nespresso was inspired by these emotions to present two summer limited editions to be served on ice, perhaps following two easy recipes that seem stolen from intrepid surfers.

The coffee

Let's start from the base, or coffee. Long Black Over Ice, a combination of South American and East African Arabica with a fruity and floral aroma although intense, and Flat White Over Ice, a blend of darker roasted Arabica and Robusta with bold spicy notes, which combined with ice and milk acquire a soft and creamy consistency, with mouth-watering notes and an intense and full-bodied finish.

The syrup

Yes, if you are thinking of coffee in Lecce you are right. But after having tasted (loved) coffee with ice and almond syrup, it's time to drink it with flavored syrups in the flavors of Vanilla, Caramel and Coconut. Proposed by Monin in conjunction with the limited editions, they will make every sip of these iced coffees special.

The recipes

Massimiliano Marchesi, Nespresso Coffee Ambassador, suggests two simple recipes, but with a particular taste, perfect for enjoying the summer and dreaming of Australia.

Long Black Over Ice: paid Nespresso Long Black Over Ice (25ml) on a large ice cube (30g). Add coconut syrup (10ml) and a sachet of white sugar, stir and serve.

1 large ice cube (30g)

Flat White Over Ice: pour Nespresso Flat White Over Ice (25ml) onto a large ice cube (30g). Add whipped milk (60ml), caramel syrup (5ml) and serve.