Ingredients
10 pieces
10 shortcrust tartlet shells, 8 cm in diameter
250 g 30% cream
150 g Lauretta filling cappuccino flavored
Ascanio mirror glaze chocolate flavored
50 g coffee grounds
50 g coffee liqueur
100 g non-tempered white chocolate
5 g gelatin
100 g boiling water
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Preparation
- Melt the white chocolate and brush the insides of the tartlet shells. Place them in the refrigerator. Dissolve the gelatin in boiling water. Whip the heavy cream to about three-quarters stiffness. At a low speed, combine 150 g of Lauretta filling cappuccino flavored filling with the coffee grounds and coffee liqueur. Add the whipped cream and gelatin.
Transfer the mixture to a piping bag. Pipe the filling into the tartlet shells and decorate as desired, for example, with dabs of Ascanio mirror glaze.
