This week, Haagen-Dazs and illy present a recipe for Macchiato Brittle, using the new Chocolate Hazelnut Brittle flavour
In line with the launch of a new flavour, Chocolate Hazelnut Brittle, Haagen-Dazs has created an exclusive line of Coffee Creations with illyCaffe.
Haagen-Dazs has invited Eduardo Vastolo, illyCaffe Barista Trainer for Asia Pacific, to craft three Coffee Creations incorporating its latest premium ice cream. This is one of them.
Ingredients
• Single shot espresso
• 1 scoop Haagen-Dazs Cappuccino Truffle ice cream
• 1 scoop Haagen-Dazs Chocolate Hazelnut Brittle ice cream
• 1 cup full-fat milk
• 1 cup cold skimmed milk
Method
1. Prepare one shot of espresso using illy home coffee machine.
2. Place a scoop of Cappuccino Truffle ice cream at the bottom of a tall glass.
3. Pour the espresso over the Cappuccino Truffle.
4. Steam a cup of full-fat milk for about 10 seconds using the steamer function of the coffee-machine. Pour the steamed milk on top of the Cappuccino Truffle and espresso until it reaches the halfway mark of the glass.
5. Next, add a scoop of Chocolate Hazelnut Brittle ice cream.
6. Use a handheld mixer to beat a cup of cold skimmed milk for about 30 seconds to create cold foam.
7. Pour this foam on the top, to garnish.
Enjoy your Macchiato Brittle!
The Chocolate Hazelnut Brittle is available for a limited time, in a 100ml pack for $17.90 and in a 500ml pint for $14.50.
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