Hot-Cold passion and ivory drink
Finishing and presentation
Blend the ice cold 'Ivory chocolate milk' until it doubles in volume.
Pour into tall glasses.
Pour the very hot 'Passion' pineapple sauce into the middle.
Drink immediately and serve.
Ivory
Ingredients:
150 g Callebaut white chocolate
3 dl whole milk
2 cl coconut liqueur
Preparation:
Melt the chocolate and mix with the milk.
Add the liqueur and mix.
Chill (to just above freezing point).
Passion
Ingredients:
100 g pineapple flesh
juice of 2 passion fruits
20 g sugar
Preparation:
Boil down the pieces of pineapple with the juice from the passion fruit and the sugar.
Mix and sieve.
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