by Chef Frances Ang of Abacá

This Yuzu Cardamom Flat White Espresso by Restaurant Abacá‘s Chef Francis Ang is a coffee drink that’s pure genius! Chef Ang has created a take on his favorite Australian coffee staple, the flat white, featuring another one of his favorites — yuzu — the citrus fruit of East Asian origin. Combining the yuzu with a white chocolate ganache creates a beautifully aromatic, floral base, while the smoky black cardamom is an unexpected finish that is pure delight! Thanks, Chef!

Yuzu Cardamom Flat White Coffee

RECOMMENDED COFFEE MR. ESPRESSO NEAPOLITAN BLEND


INGREDIENTS


  • 625g cream
  • 250g white melting chocolate wafers
  • 250g yuzu jam
  • 2g salt
  • double shot espresso, brewed with Neapolitan Blend
  • 4 oz whole milk
  • black cardamom, for garnish

YUZU WHITE CHOCOLATE GANACHE


1 – Place the cream in a pot and bring up to a simmer.

2 – Pour the hot cream in a blender, add in the white chocolate and salt.

3 – Blend on low speed until all the chocolate has melted.

4 – Add in the yuzu jam and blend on high.

5 – Strain sauce through a fine mesh sieve.


YUZU FLAT WHITE ASSEMBLY


1 – Place 2 tablespoons of the white chocolate ganache (prepared above) into the cup.

2 – Pull an espresso shot and stir until the chocolate is homogeneous.

3 – Top off with steamed milk and a dusting of grated black cardamom.


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