Passion café liégeois
Passion fruit emphasises the red berry notes of an Espresso Grand Cru. Coffee ice cream adds a final touch to this sacred union.
12 min.
Medium
Here is what you need
Ingredients
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- capsule of either Master Origin Colombia (40 ml, 1_5oz) or Ristretto Decaffeinato Grand Cru (40 ml, 1_5oz)
- scoops of coffee ice cream (70 gr_)
- 100 ml of cold milk
- tablespoon of passion fruit syrup
- Decoration: 1 , 2 passion fruit or sprig of lemon verbena (herb luisa)
- tall recipe glass (350 ml/12 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
Materials
- tall recipe glass (350 ml/12 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
How to make this recipe?
Add 1 teaspoon of passion fruit syrup to the milk
- Place the scoops of ice cream into a tall glass
- Prepare a cappuccino with passion fruit flavouredmilk and the variety of coffee selected directly on the ice cream
- Top with the rest of the passion fruit syrup, garnish with a sprig of lemon verbena or with passion fruit seeds
- Taste without mixing the layers
Recommended Nespresso coffees
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Passion café liégeois
- 12 min.
- Medium
Materials
- tall recipe glass (350 ml/12 oz)
- Aeroccino milk frother or your Nespresso machine's steam nozzle
Recommended Nespresso coffees
Ingredients
- capsule of either Master Origin Colombia (40 ml, 1_5oz) or Ristretto Decaffeinato Grand Cru (40 ml, 1_5oz)
- scoops of coffee ice cream (70 gr_)
- 100 ml of cold milk
- tablespoon of passion fruit syrup
- Decoration: 1 , 2 passion fruit or sprig of lemon verbena (herb luisa)
Inspirations
How to make this recipe?
Add 1 teaspoon of passion fruit syrup to the milk- Place the scoops of ice cream into a tall glass
- Prepare a cappuccino with passion fruit flavouredmilk and the variety of coffee selected directly on the ice cream
- Top with the rest of the passion fruit syrup, garnish with a sprig of lemon verbena or with passion fruit seeds
- Taste without mixing the layers