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Espresso Crème Brûlée Martini

  • 35 min
    • Preparation 20 min
    • Resting 15 min
Recipe for Espresso Pro Machine

Ingredients

2 People
  • For the cream:
  • 160 ml Espresso
  • 160 g Brown sugar
  • For the caramel top:
  • 100 g Brown cane sugar
  • 20 ml Water
  • For the milk foam:
  • 120 ml Milk
  • For serving:
  • 3 cl Martini

Preparation

Step 1
Brew the espresso and let it cool completely in the fridge.
ml Espresso
Step 2
Beat the cold espresso and brown sugar in a food processor for 10–15 minutes until frothy and creamy. Chill the cream in the fridge until ready to serve.
g Brown sugar
Step 3
In a pan, heat the brown cane sugar with water over high heat. Do not stir to avoid crystallization. Once golden and caramelized, pour onto baking paper to form thin, round discs. Let cool completely.
g Brown cane sugar
ml Water
Step 4
Froth the milk until you have a smooth foam. Pour the espresso cream into a serving glass. Add the Martini (if using). Spoon 2 tablespoons of milk foam on top.
ml Milk
cl Martini
Step 5
Gently place the caramel disc on the rim of the glass as a decorative and crunchy topper.