Espresso Crème Brûlée Martini

Name: Espresso Crème Brûlée Martini
Prep time: 20 min
Total time: 35 min
Yield: 2 Portions
Ingredients: 160ml Espresso; 160g Brown sugar; 100g Brown cane sugar; 20ml Water; 120ml Milk; 3 cl Martini

35 min
- Préparer 20 min
- Repos 15 min

Recipe for Espresso Pro Machine

Ingrédients

2 Personnes

For the cream:
160 ml Espresso
160 g Brown sugar
For the caramel top:
100 g Brown cane sugar
20 ml Water
For the milk foam:
120 ml Milk
For serving:
3 cl Martini

Preparation

Étape 1

Brew the espresso and let it cool completely in the fridge.

ml Espresso

Étape 2

Beat the cold espresso and brown sugar in a food processor for 10–15 minutes until frothy and creamy. Chill the cream in the fridge until ready to serve.

g Brown sugar

Étape 3

In a pan, heat the brown cane sugar with water over high heat. Do not stir to avoid crystallization. Once golden and caramelized, pour onto baking paper to form thin, round discs. Let cool completely.

g Brown cane sugar

ml Water

Étape 4

Froth the milk until you have a smooth foam. Pour the espresso cream into a serving glass. Add the Martini (if using). Spoon 2 tablespoons of milk foam on top.

ml Milk

cl Martini

Étape 5

Gently place the caramel disc on the rim of the glass as a decorative and crunchy topper.