"Shake" is one of the key words today, along with "bottle" and "coffee". Paraphrasing (and using a little imagination), we have all the clues to guess the recipe of the day: "shaking a coffee-based blend, using a bottle, we will obtain a mouth-watering dessert"
Video of the Recipe
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Identity Card of the Recipe
- 134 KCal Calories per serving
-
Ingrediants
- 140 ml of coffee "
- 400 g of vegetable cream
- Optional: 50 g of sugar
- 10 g of bitter cocoa
Materials Needed
- Empty 1.5 liter plastic bottle with respective cap
- Funnel
- Scale weighs food
- Moka
Preparation
- Prepare the coffee with the mocha or with the espresso machine.
The right advice
If you like an intense flavor and prepare your coffee with the mocha, we recommend filling the mocha boiler up to the safety valve (no further!). In addition, the filter must be filled with excellent quality coffee powder: to prevent the coffee from splashing out from the sides as it rises, we recommend not pressing the powder with a teaspoon, but leveling it simply by beating the filter on a surface, until it reaches of the edge.- Let the coffee cool down to room temperature.
- Open a plastic bottle and remove the cap. Using a funnel inserted in the neck of the bottle, pour - respectively - the sugar (optional), cocoa and cold coffee.
- Cap the bottle and shake to mix the ingredients.
- Open the bottle and, using the funnel, pour the vegetable cream (cold from the refrigerator) inside. Close with the cap and mix vigorously for 5 minutes or until you perceive the change in consistency which, from liquid, must become mousse.
Did you know that
Unlike the recipe for cold cocoa cream (in which we used fresh cow cream), in this mousse we suggest the use of vegetable cream, much easier to use because it does not go crazy and does not form butter. In other words, also by vigorously shaking the compound, there is no risk of phase separation!- The cold coffee cream is ready: portion the mousse by pouring it directly from the bottle into the glass. For a captivating presentation, decorate the glasses with a teaspoon of chocolate cream and serve with a few coffee beans!
- The cold coffee cream can be stored in the bottle for a couple of days and distributed in small glasses just before serving.
Alice's comment - PersonalCooker
Using the same blend you can obtain a delicious frozen coffee: distribute the blend in the ice containers and let it freeze. Collect the frozen mixture cubes in the blender and keep blending until you get an irresistible iced cream!
Try also the cold chocolate cream, ready in 5 minutes!Nutritional values and Health Comment on the recipe
The Cold Coffee Cream in a Bottle is a preparation that falls within the group of desserts.
It has a not too high energy intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly simple, monounsaturated fatty acids and peptides of medium biological value.
Fiber is scarce and cholesterol is absent.
The Cold Coffee Cream in a Bottle is a product that can be consumed occasionally even in the case of nutritional therapy against overweight and metabolic diseases, albeit in moderate portions.
It does not contain lactose and gluten, which is why it lends itself to the diet for related intolerances.
It is accepted by the vegan and vegetarian philosophy.
The average portion is about 80-100 g (110-135 kcal).
