15ml Amarena Fabbri Syrup
45ml Home Made Orange curacao (orange zest; pomelo zest; Tangerine zest; bitter orange zest; grapefruit zest; infuse in cognac)
30ml Expresso Coffee
30ml Cranberry Juice
3 nitrogen ice cream (Amarena Fabbri Wild Cheery; White chocolate; pistachio) with Natella chocolate ball and nitrogen dehydrate pink Grapefruit
METODO DI ESECUZIONE
λ Pour all ingredients into ISI tank charge with CO2 gas leave in refrigerator chill λ To make nitro ice cream: 1 part cream; 0.3 part Amarena Fabbri Syrup；0.1 lemon juice, pour all three ingredients into ISI tank and charge with NO2 gas shake well, then relies into liquor nitrogen λ Same method to apply to white chocolate ice cream and pistachio ice cream λ To make natella chocolate ball, I will start with 83% of dark chocolate to melt into 70℃ water, add in 0.2 part of Amarena Fabbri Syrup, natural cooling down the mix liquor to 30℃, then pour over to disinfection ball, then put into special freezer to until the chocolate turn harder. Very delicate to get the chocolate shell of the ball. λ Nitrogen Dehydrate pink grapefruit, to make this garnish first peel of the grapefruit skin, make sure not leave any white part on the fruit part, put into nitrogen bath and put whole bath into freezer, take out when the fruit is dehydrate, smash it with muddler. λ Release the gas from mix liquor gas tank, pour over block rock ice into rock glass. λ Place the nitrogen ice cream carefully on top the glass λ Place the dehydrate grapefruit on top the nitrogen ice cream λ Place the chocolate shell in to the glass to cover all the nitrogen ice cream λ Carefully pour the 70℃ chocolate melt mix on top the chocolate shell to melt the part of the chocolate shell λ Service with straw and long handle coffee spoon
First time meet Amarena Fabbri was on the bar expo, friend of my the brand ambassador Billy introduce this fine brand to me, the package desgin catch my eyes, china, so hommy, when I open it I was so surprise, it's cherry!!