Materials
Castella 100g, sugar 15g, Cream 200ml, Mascarpone cheese 300g, Egg yolk 3, Kalruah 4spoonfuls,
cocoa powder little, Almonds slice little
1. Whisk in egg yolks well with sugar mix next when I was volume to put mascarpone cheese and stir until creamy.
2. Whisk in cream after mix, medium volume to the bubble happen live Stir sugar.
3. Mix the kalruah with espresso that is strongly extracted.
4. Prepared in an espresso cup containing moisten castella and cream will increase.
5. Repeat several times the same order, then up at the top of the cream and place these in the fridge for at least 30 minutes. Before the completion to sprinkle cocoa powder and almond.
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