- 1 l water
- 15 g Lapsang souchong smoked tea
- 300 ml Oldenburger SHANI Whipping Cream UHT, 35% fat
- 500 g dark couverture, finely grated
- vanilla flavour and hazelnut oil to taste
- 400 ml cappuccino milk
- 50 ml hazelnut syrup
- 10 g hazelnut flakes
PreperationBring the water to a boil and let the tea steep in it for 5 minutes. Then strain it and keep it warm.
Making the Chocolate FoamHeat 300 ml Oldenburger SHANI Whipping Cream and dissolve the couverture in it. Flavour with vanilla and hazelnut oil. Pour the cooled chocolate cream into a cream siphon and carbonate it.
Making the Milk FoamMix the cappuccino milk with the hazelnut syrup, pour into a cream siphon and double carbonate it.
The Final TouchPour the tea into a glass, then add the chocolate cream and finally the hazelnut milk foam. Serve garnished with hazelnut flakes.
Tips from Chef to Chef
If smaller quantities are needed, a cream siphon is the best solution. Cream toppings, foams and espumas come out with a great texture for making classic whipped cream, flavoured cream, cold cream desserts or fluffy hot or cold sauces.