La Cremina del Caffe Partenopeo (Neapolitan Coffee Cream)
0 made it | 0 reviews |
"A frothy, foamy coffee like you get at Italian coffee bars. Sugar is hand whipped with the first drops of coffee out of an Italian mocha to get that creamy head like that of an espresso steam press machine. Read through the instructions of the recipe first to familiarize yourself with the method so you get the hang of it before starting. Put a dollop or two on top of your coffee."
Added to shopping list. Go to shopping list.
Ingredients10 m servings 24
Original recipe yields 8 servings
- Whisk sugar and hot espresso together in a small bowl. Whip coffee and sugar vigorously and continuously until a cream forms with a pale, caramel color, 5 to 6 minutes.
You might also like
- Cook's Notes:
- This can be made in advance and kept for a few hours at room temperature. Just give it a bit of a whirl before using.
- Try it with either white sugar or raw cane sugar; each has their unique flavor.
Per Serving: 24 calories; 0 6.2 0 0 < 1 Full nutrition