Behind the Recipes

Biscotti & Cream by Chef Frank Caiafa

Behind the Burner: Biscotti & Cream by Chef Frank Caiafa

Makes 1 serving

INGREDIENTS:

1.5 oz Faretti Biscotti Liqueur
1 oz Boulard 'Grand Solage' Calvados
1.5 oz house made white cocoa mix (see below)

PREPARATION:

Shake all ingredients over ice and strain into Martini glass. Place biscotti cookie across top of martini glass as garnish.

* White Cocoa Mix:
1/2 quart heavy cream
1 quart milk
680 grams white chocolate
Yield: About 2 quarts

Directions: Bring dairy items to boil, remove from heat and mix into cocoa. Let sit for 5 minutes then mix well with whisk.

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