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Latte macchiato

Small desserts for the coffee

Dessert Tiramisu Coffee

29b50000-ff27-0003-3848-08d8a116bedd

Ingredienser

För 25 portioner

Tiramisù with coffee granité (40 pieces)

1000 ml Debic Tiramisù

150 ml Coffee liqueur

50 g Sugar

40 x Ladyfingers

300 ml Espresso

Chocolate mousse with brownie and mango (40 pieces)

1000 ml Debic Chocolate Mousse

1 Slice Niels de Veye chocolate brownie

1 x Mango

Crème brûlée (25 pieces)

1000 ml Debic Crème Brûlée

Debic-produkter som används

Tiramisu 1L Debic

Fyllig smak och struktur
Innehåller 55% mascarpone
Snabb och enkel att förbereda

Chokladmousse 1L Debic

Med äkta Belgisk mjölkchoklad
Smidig att förbereda, 4 enkla steg
Bara fantasin sätter gränsen för kombinationer och smaksättningar so

Tillredning

Tiramisù with coffee granité

Whip 1 litre of Debic Tiramisù until light and airy and add 1 dl of coffee liquor. Pour into a piping bag. Dip the ladyfingers halfway into the coffee and put in the glasses.

Divide the Tiramisù among the glasses and leave to set in the refrigerator for 2 hours.

For the granité, mix 3 dl of espresso with 50 grams of sugar and 50 ml of liquor and put in the freezer.

Stir with a fork to create a fine granité.

Chocolate mousse with brownie and mango

Whip 1 litre of Debic Mousse au Chocolat until light and airy and pour into a piping bag with a serrated nozzle.

Cut the brownie into equal-sized cubes and place at the bottom of the glasses.

Divide the mousse among the glasses and leave to set in the refrigerator for 2 hours.

Garnish with the brownie and mango.

Crème brûlée

Bring the Debic Crème Brûlée to the boil and divide among small dishes.

Leave to set in the refrigerator for 2 hours. Finish off by burning sugar on the top.

Receptetiketter Dessert Tiramisu Coffee Mousse crème brûlée Evening Dinner MousseChocolat PannaCotta

Debic bagare

Debic bagare