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Recipe: coffee sherbet (sorbetto al caffé), Italian traditional recipe.

Back to the ingredients table

PREPARATION: "school of cuisine"

Prepare the coffee with the moka machine or standard machine (not espresso)

dilute the sugar stirring well, then add the cognac

Put into the freezer for solidifying, the  compound must be dense but not  granular, in this manner  you can blend all the ingredients. If too dense you can add a ¼ of cup of coffee.

Beat the albumen to snow and blend with the sherbet.

Serve immediately for avoiding it to “deflate”

Moist a little the glass and garnish  with sugar, for a sweeter sherbet and a better aesthetic effect

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