Italians enjoyed the wonderful espresso con panna long before the advent of Viennese coffee. It was prepared exclusively on the basis of espresso, and only natural cream was used. Despite the high competition, the recipe has not lost its relevance to this day.
Ingredients
- Ground coffee - 14 g
- Whipped cream - 50 g
- Water - 400 ml
Step-by-step cooking recipe
Pour ground coffee into the turk and fill with cold water.
Put on a slow fire, boil for 2 minutes and put aside for 1 minute.
Pour the coffee into the prepared cups.
Put the whipped cream on top.
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