PREPARING COFFEE CHOCOLATE CONES WITH LAVAZZA
Coffee Chocolate Cones are a delicious variation of the iconic ice cream container used all over the world.
Made from wafer or biscuits, the ice cream cone was invented in 1903 by Italo Marchioni, an Italian from Cadore who patented it in Washington D.C.
Today, we present it to you in this super tasty and easy-to-prepare variant. Can you imagine anything more delicious for dessert?
INGREDIENTS
FOR THE CONE
200 g tempered chocolate
10 g coffee powder
FOR THE LEMON FOAM
7 g sugar
2 g lemon peel
20 g lemon juice
50 g Italian meringue
70 g 35% cream, semi-whipped
2 g gelatin
FOR THE ORANGE FOAM
7 g sugar
2 g orange peel
20 g orange juice
50 g Italian meringue
70 g 35% cream, semi-whipped
2 g gelatin
FOR THE COFFEE FOAM
80 g egg yolks
220 g 35% cream
60 g sugar
50 g ristretto coffee
60 g corn-starch
40 g water
8 g rum
DIRECTIONS
PREPARE THE CONE
1. Blend the ground coffee with the tempered chocolate.
2. Pour the preparation into the cones.
3. Wait a few seconds. Turn them over to remove the excess chocolate.
PREPARE THE CITRUS MOUSSE
1. Refine the sugar with the peel and add the juice.
2. Mix into the meringue and add a part of the mixture to the softened gelatine.
3. Cover and add to the semi-whipped cream.
LASTLY
1. Fill the cones with the prepared foam.
2. Garnish them with coffee beans and enjoy their sweetness.
