Chocolate, Caramel and Coffee Custard and Yogurt Biscuit by Andrea Berton

Name: Chocolate, Caramel and Coffee Custard and Yogurt Biscuit by Andrea Berton
Total time: 130 min
Ingredients: Eggs: 93 g; Sugar: 93 g; Yogurt: 62.5 g; All purpose flour: 75 g. pastry type; Baking powder: 10 g; Almond flour: 38 g; Extra virgin olive oil: 38 g; Oil: 38 g. peanut seed; Sugar: 125 g; Cream: 250 g; Coffee: 3 g. soluble; Egg yolks: 66 g. pasteurized; Isinglass: 6 g; Whipped cream: 375 g; Coffee: 100 g. Ristretto Nespresso Grand Cru; Egg yolks: 31 g; Sugar: 24 g; Isinglass: 2 g; Cream: 85 g; Butter: 120 g; Icing sugar: 58 g; Sugar: 16 g; Almond flour: 24 g; Salt: 1 g; Eggs: 40 g; All purpose flour: 400 g. pastry type; Sugar: 40 g; Isinglass: 1 sheet; Coffee: 85 g. Ristretto Grand Cru Nespresso; Chocolate: 500 g. Guanaja

www.finedininglovers.co.uk

An original chocolate with coffee recipe of the chef Andrea Berton, inspired by Nespresso's Ristretto.

View full recipe on www.finedininglovers.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.

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