• Difficulty: Low
• Preparation: 15 min
• Cooking time: minutes
• Servings: for 4 people
Ingredients:
cold whole milk: 2 cups
strong espresso coffee: 2 cups creamy Sun type of Naples
potato starch: 2 tea spoons
granulated sugar: 8 tea spoons
for the final decoration:
icing sugar:.
chocolate flakes: as required.

Preparation:
1. Beat well sugar and cold milk, coffee, and potato starch
2. put on the fire and bring almost to a boil
3. Remove from heat and mix it still kinda
4. position at the center of a plate by rolling a biscuit pastry with almonds (mandorlotti de "The Pastin")
5. cover the biscuit with creamy mixture without it spill
6. place a second cookie on top
7. Finish with a sprinkling of powdered sugar and a drizzle of chocolate flakes
CHEF'S TIP:
use sugar to your liking with the mixture. If you believe you can also vary the recipe starting with the beating of an egg yolk with sugar.

IDEAL COMBINATION:

Enjoy them with a cup of creamy espresso, for this you can use our:
• COMPATIBLE CAPSULES "ESSENCE of the South" 100% ARABICA that unleashes its unmistakable flavor of caramel, hazelnut and chocolate together with the typical pleasant and sweet notes of arabica of central america
OR:
• COMPATIBLE CAPSULES "SOLE DI NAPOLI" 10% 90% ARABICA ROBUSTA mixture from a strong taste and creamy with hints of chocolate and hazelnut.