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The golden autumn at Preidlhof Lastminute
Calendar
19.10.18 - 24.10.18
Per person from € 990,-
Latte Macchiato frappè

Latte Macchiato frappè

with raspberries






stripe

Ingredients:

Coffee ice cream:
• 125 g Arabica coffee
• 550 g milk
• 150 g sugar
• 1 g stabiliser
• 40 g egg yolk
• 50 g whole egg
• 75 g egg white
• 50 g butter

Panna Cotta:
• 3 g gelatine (1½ sheet)
• 250 g cream
• 200 g milk
• 45 g sugar
• Pulp of ½ vanilla pod
• 250 g raspberries

Milky froth:  
• 300 g whole milk
• 1 egg white
• 30 g almond milk syrup
• 1 milk frother


Preparation:

Coffee ice cream:
1. Chop the coffee beans roughly. Bring milk to the boil; add the coffee and leave to infuse for 3 minutes. Strain the milk immediately and set 500 ml aside. 2. Mix coffee milk, sugar, egg yolk, egg white and whole egg, cook until soft and thickened (82 – 84 °C) but not set. Stir in the butter and refrigerate the coffee ice cream overnight. Freeze the ice cream in the ice cream maker.

Panna Cotta:
 
Soak gelatine in cold water. Bring cream, milk and vanilla pulp to boil. Drain the gelatine and add to the milk. Strain the mixture and pour in glasses. Refrigerate until set.

Milky froth:

Mix all ingredients and warm up in the microwave at approx. 50 °C. Use the milk frother to froth the milk, leave for 1 minute and arrange on the ice cream by using a spoon.


Presentation:

Add a scoop of coffee ice cream to the glasses with the panna cotta, add some raspberries and top with milky froth. Decorate with nuts and brittle.

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