The Champiccino

Posted by Helene Aubier on February 06, 2024
Le-Champiccino huages

Treat your taste buds with this delicious recipe offered by chef Anne Bienvenu.

To know to make the recipe:


Preparation time: about ten minutes
 Cooking time: about ten minutes
 Difficulty: easy

 

Ingredients (for 2 cups):

  • 100 gr of organic mushrooms
  • 1 cup of milk of your choice (cow's milk, soy milk, coconut milk, oat milk, etc.)
  • 1 tbsp maple syrup
  • 2 espressos
  • Cocoa SWEETNESS

Kitchen equipment:

  • Pan
  • Blender
  • Sieve
  • Coffee machine of your choice to make an espresso

Preparation steps:

  • For the thick mushroom milk : Dice 100g of previously washed organic mushrooms (we chose Panicaut oyster mushrooms). Cook them in boiling water for about ten minutes then blend them with 1 cup of cooking water, 1 cup of milk of your choice (cow's milk, soy milk, coconut milk, oat milk, etc.) and 1 tbsp of maple syrup. If necessary, add a little milk if the consistency is too thick for your taste. The blender will allow you to obtain a creamy, fine and emulsified consistency.
  • Make 2 espressos (the recipe will not work with a long coffee) - Assembly : pour hot mushroom milk over each espresso and sprinkle with cocoa SOFTNESS using a sieve.
  • Serve with : a bite of Huages ​​cocoa , for extra indulgence!

Enjoy your food !

The products of the recipe

DOUCEUR — Le cacao en poudre au CBD huages Liquid error (snippets/image line 173): Width must be between 1 and 5760
SWEETNESS — Raw cocoa powder
€29,00 EUR
LE TRIO 3 POUDRES DOUCEUR — Le cacao en poudre au CBD huages
SWEETNESS - raw cocoa powder
€9,00 €165,00

Author of the recipe:

Le Fermont was created in 2018 by Anne Bienvenu, a self-taught cook and lifelong art enthusiast. Allée de Fermont is her childhood address. "Fermont" reminds her of her family and the words "farmer, land, flowers". She expresses herself through instinctive, sustainable cuisine and believes that it is possible to combine delicacy and conviviality. She creates her recipes to the rhythm of the seasons, using local products, mainly organic, and draws inspiration from her travels.

She enjoys strolling around the market, growing crops, fishing, picking seaweed and aromatic plants, combining Breton flavours with Asian flavours and enhancing the tastes with her own seasonings. She collects pretty tableware and decorations, makes some of them in her carpentry workshop and combines them with generous flower arrangements on the tables.

Find Anne onhis siteor onhis instagram

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