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ESPRESSO COLLECTION
Tip: If you can’t fi nd pralinette, dry fry 1 tsp crushed hazel nuts with 1 tsp sugar until they
are caramelised.
If you can’t fi nd praline powder, place 25 g sugar and 25 g toasted hazelnuts and almonds
in a pan over a medium heat. Leave the sugar to melt and the mixture to caramelise to
a golden brown colour, swirling the pan occasionally (do not stir). Remove from the heat
and pour into a tray covered with n non-stick baking paper. Leave to cool completely and
blend in a food processor or grinder until a fi ne powder.
Variation: Replace the hazel nut syrup with coffee syrup or a mocha topping.
Diffi culty
5 min.
CAPTIVATING COFFEES
Large glass
Tall and transparent
Ingredients
2 x 40 ml espressi 20 ml toasted hazel nut syrup
25 g praline powder (see tip below) 1 small dry meringue
40 ml + 20 ml milk
1 tsp pralinette (chopped hazelnuts, toasted
and lightly carmamelised - see tip below)
In a saucepan, gently heat the 20 ml milk and incorporate the praline powder
until it is dissolved.
Froth the remaining 40 ml milk directly in the glass with the nozzle, then add
the praline milk.
Pour the espressi into the milk mixture.
Decorate your coffee with pralinette, broken meringue pieces and a drizzle
of toasted hazel nut syrup.
Praline Coffee
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