Iced Coffee Cream Recipe - Special Ingredients

Recette de crème au café glacé

Name: Iced Coffee Cream Recipe
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Molecular Gastronomy Drinks
Ingredients: 500g Fresh Cream 35% M.G.; 100g Espresso Coffee; 10g Soluble Coffee; 20g Sugar; 200g Nutella; 2g Special Ingredients Xanthan Gum; 2g Special Ingredients Lecithin; Isi - Cream whipper

Savourez cette délicieuse crème au café glacé à base d'ingrédients spéciaux : lécithine et gomme xanthane.

Classé en : gomma xantana, Lecithin, lecitina, lecitina di soia, Molecular Gastronomy, xantana, Xanthan Gum

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Iced Coffee Cream Recipe

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Categorie

Molecular Gastronomy

Cuisine

Molecular Gastronomy Drinks

Autore:

Chef Roberto Revel

Servizio

Tempo di preparazione

20 minuti

Tempo di cottura

0 minuti

Enjoy this delicious Iced Coffee Cream made with Special Ingredients Lecithin and Xanthan Gum.

Iced Coffee Cream Recipe made with Special Ingredients Lecithin and Xanthan Gum.

Ingredienti

500g Fresh Cream 35% M.G.
100g Espresso Coffee
10g Soluble Coffee
20g Sugar
200g Nutella
2g Special Ingredients Xanthan Gum
2g Special Ingredients Lecithin

Equipment

Isi - Cream whipper

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Indicazioni

Put all the ingredients in a saucepan and stir over a low heat.
When well mixed remove from heat, pass into a fine sieve and place into the Siphon.
Load with 2 nitrogen charges.
Leave to rest in the refrigerator for 2 hours, then serve.

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