Steps
Keep coffee in an ice bath, pour all the ingredients except the yuzu cream in a mixing glass, stir lightly with ice, this is to chill the cocktail, we are not looking for precisely dilution.
Served in an ice cream cone covered in 70% dark chocolate, the capacity of which should be around 100-105ml. Top with the homemade yuzu cream. As garnish, loosely scattered colored sprinkles and a piece of coral tuille covered in citric powder.
INGREDIENTS
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25ml rice cream liqueur
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25ml averna
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50ml classic illy espresso
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top homemade yuzu cream
Homemade yuzu cream
For an 500ml ISI cream whipper, use as proportions for different capacities. Pass the mix through a small fine mesh strainer and pour into an ISI whipper, charge with one charge, lightly shake the whipper to fully emulsify.
INGREDIENTS
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290ml whipping cream
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95ml egg white
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115ml yuzu purée
Homemade citric powder
Made by pulverizing dehydrated lemon and lime peels.
Photogallery
