Recipe of the month

BRANDY ALEXANDER X TIRAMISU COCKTAIL

SPECIALTY COFFEE SELECTED

Orang-Utan coffee.

COFFEE EXTRACTION METHOD: COLD BREW

• Ground coffee 85 g
• Cold water 1,000 g

Ground coffee just before use to conserve the maximum flavours. Pour ground coffee into cold water in a large container and leave to macerate for 18 hours. Strain with special barista filter or with a chinois and absorbent paper and refrigerate. The coffee should be coarsely ground like for a coffee press. If the coffee is too fine, it will become too bitter. The opposite (too coarse) will not give enough extraction and the coffee will be bland.

CACAO CREAM

• Hot water 500 g
• Cocoa powder 100 g
• Cream Excellence 35% fat (Elle & Vire) 500 g

Boil water and place into a saucepan. Add cocoa and whisk to form a homogeneous mass. Leave to cool and add cream before stirring again. Refrigerate.

MASCARPONE CHANTILLY

• Crème Sublime (Elle & Vire) 1,000 g

Whip cream in mixer to form a soft and creamy chantilly. Fill a piping bag and refrigerate.

“BRANDY ALEXANDER X TIRAMISU” BASE

• Cold brew 1,000 g
• Cocoa cream 1,000 g
• Amaretto Adriatico 250 g
• Cream excellence 35% fat (Elle & Vire) 500 g

Mix ingredients together and fill a sauce bottle and

“BRANDY ALEXANDER X TIRAMISU” COCKTAIL FOR 1 GLASS

• Cognac VSOP ABK6 50 g
• “Brandy Alexander x Tiramisu” base 100 g

Mix ingredients in a shaker and strain twice into a glass. Decorate with mascarpone chantilly and cocoa powder.