PreperationShake the fresh espresso with the lemon zest and ice cubes until cold.
Making the Crème BrûléeMix the Oldenburger Semi-skimmed Milk, sugar syrup and grated tonka beans, pour into a cream siphon and carbonate.
The Final TouchStrain the espresso into a jar or cup and dress with the tonka bean milk foam and cocoa powder.
Tips from Chefs to Chefs
You can also flavour the cream with chocolate sauce, cinnamon or gingerbread spice mix for christmas.