The Simple Life
Once the mercury hits 80 degrees
(27 Celsius) I feel the need to make espresso with whipped cream. I even believe in having a spray can of
whipped cream for a topping on the hot espresso. Honestly the cream in a can is gross but the girls love to
spray their mouths full. In our
city in Italy it is quite easy to get homemade whipped cream at the bar and when it is a hot summer
night that Panna just magnetically pulls me helplessly toward the bar.
Here in California I use this
simple recipe.
I fill a stove top espresso pot
(la Mocha) with Italian brand Lavazza Perfetto Espresso, which I can joyously buy at
Safeway. I fill the pot with water
just within the bottom part the metal filter inside the pot. Then I pile on the espresso in a light
airy mountain of coffee grounds not compressed down. Cook it on a low heat.
Whipped Cream (Panna)
1 ½ cups of Whole Whipping Cream
1 Tsp Thahitian Vanilla Extract
2-3 Tsp sugar.
Mix with an electric mixer until
creamy with ridges. It is very
possible to whisk it by hand.
I add a teaspoon of sugar also
to the hot espresso once it is in the cup.
It is a lovely desert served
after dinner in pretty cups and guests can add their own whipped cream to their
preference.
What do you love to do once the
temperature goes up?
Cheers,
Natalie
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