Servings:
4
Prep time:
25
Cooking time:
15
INGREDIENTS
- - 300 ml of milk
- - 200 ml of coffee
- - 100 g of white chocolate
- - 50 g of pistachios
- - 3 tablespoons sugar
- - 3 tablespoons of white flour
- - 2 tablespoons rice flour
- - 3 tablespoons rice oil
- - 1 teaspoon of agar agar
- - 1 teaspoon orange zest
- - ½ teaspoon baking powder
- - salt
INSTRUCTIONS
- Pour the still hot coffee in a saucepan and melt a tablespoon of sugar. Melt also less than half a teaspoon of agar agar in a little water to form a cream, then mix it with the coffee and cook over low heat for a few minutes. Pour the cream into 4 transparent glasses and place it in the refrigerator to coagulate.
- Mix the remained agar agar with a little cold milk; bring the remaining milk to a boil then add the milk with the agar agar and cook over low heat for about 2 minutes. Remove from the heat and after a few minutes add the chocolate pieces, stirring to dissolve completely. Once at room temperature, pour this cream in the glasses on the basis of the well-established coffee and put back in the refrigerator for at least one hour.
- Blend the pistachios reducing them to powder and then mix with orange zest, 2 tablespoons of sugar, rice flour and white flour, sifted baking powder and a pinch of salt.
- Knead the mixture together with pistachio oil and enough water to make a soft dough; then roll it out to about 3-4 mm thick and cut many small biscuits. As a form, we have chosen the stylized flowers.
- Bake the cookies in the preheated oven at 170 ° C for ten minutes. Let cool.
- Melt a little chocolate, put one drop on each biscuit and place a coffee bean. Decorate also the cream with coffee beans and serve with the biscuits.
