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!
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.