Ingredients for 4 persons:
- 12 leaves white gelatine
- 125 g sugar
- 400 ml water
- 6 heaped tsp. espresso powder
- 1 pack vanilla sugar (13 g)
- 500 ml milk
- 150 ml almond syrup
- 150 ml cream
- Cocoa powder as decoration
- Mint leaves as garnish
Preparation:
- Soften the gelatine for 5 minutes in plenty of cold water.
- Caramelise 100 g of sugar until golden-brown. Pour water over the caramelised sugar, and dissolve the sugar while stirring continuously over a low heat. Mix in espresso powder and vanilla sugar. Dissolve 6 leaves of very wet gelatine in the espresso/sugar mixture. Sweeten with the remaining sugar. Place to one side.
- Warm 150 ml milk. Lightly squeeze out the remaining gelatine and dissolve in the milk. Mix in the rest of the milk and almond syrup.
- Divide the almond milk evenly between the latte macchiato glasses. Place in the refrigerator and allow to set. Carefully pour over the espresso and again allow to set.
- Whip the cream until soft peaks are formed; spoon the cream on to the top of the espresso mixture. Sprinkle cocoa powder on top and then garnish with the mint leaves.
Nutritional values per portion approx.:
- Calories: 443
- Joules: 1859
- Protein: 5.2 g
- Fat: 15.6 g
- Carbohydrate: 70 g
An ingenious recipe
This ingenious recipe was developed by the renowned German television chef Andreas C. Studer. He is convinced by the positive qualities of gelatine: "Thanks to gelatine it is easy to get dishes into the right shape. But the best thing is that gelatine melts at body temperature, and so these dishes literally melt in the mouth."