INGREDIENTS (4 P)
For the mascarpone and coffee cream (400g):
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500g mascarpone
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3 tbsp Amaretto
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90g sugar
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1 gelatin sheet
120g La Favo Buckwheat & Berries granola
1 box of fresh raspberries
4 tbsp cocoa powder
8 Ladyfingers or Italian tiramisu bisquits
5 tbsp Amaretto
6 Inkbrew Dark Roast espresso
200gr vanilla ice cream (ready-made)
120g raspberry coulis
150g whipped cream
1 vanilla bean
30g sugar
24 galettes Inkbrew Dark Roast coffee Chocolate
RECIPE
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Soak the gelatin in cold water and squeeze.
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Stir sugar and Amaretto into the hot espresso, add gelatin and stir well, making sure everything is dissolved.
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Stir the mascarpone and add the lukewarm coffee mixed with sugar, Amaretto and gelatin. Stir well and put in fridge.
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Mix 2 Dark Roast espresso's with your vanilla ice cream and put back in the freezer.
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Mix 2 tablespoons of Amaretto with 2 espresso's. Soak the Ladyfingers for 1 minute in this mixture, and set them aside.
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Melt milk chocolate, spread it on hard plastic or baking paper and let it set. Break into pieces.
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Plump up the cream with the vanilla pod and the sugar.
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Spoon a layer of mascapone cream underneath in glass with the Ladyfingers soaked in coffee, add 5-6 raspberries and finish with 3 tbsp raspberry coulis.
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Add a layer of mascarpone cream, some raspberries and a big tablespoon of whipped cream.
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Finish with 3 tablespoons of La Favo Buckwheat & Berries quinoa granola and add the chocolate pieces on top.