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PREPARING COFFEE CHOCOLATE CONES WITH LAVAZZA
Coffee Chocolate Cones are a delicious variation on 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 something more delicious for dessert?
INGREDIENTS
FOR THE CONE
200g tempered chocolate
10g coffee powder
FOR THE LEMON FOAM
7g sugar
2g lemon peel
20g lemon juice
50g Italian meringue
70g 35% cream, semi-whipped
2g gelatin
FOR THE ORANGE FOAM
7g sugar
2g orange peel
20g orange juice
50g Italian meringue
70g 35% cream, semi-whipped
2g gelatin
FOR THE COFFEE FOAM
80g egg yolks
220g 35% cream
60g sugar
50g ristretto coffee
60g cornstarch
40g water
8g 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 gelatin.
3. Cover and add to the semi-whipped cream.
FINALLY
1. Fill the cones with the prepared foam.
2. Garnish them with coffee beans and enjoy their sweetness.
