Cool Passion

Ingredients

• 1 double espresso 80 ml
• 2cl sugar water,
  ratio of 1:1, boil and leave to cool
• 5 ice cubes
• 4 cl passion fruit (or maracuya) syrup
• 250 ml single cream

Material

• 1 Champagne glass
• 1 Shaker
• 1 Whipped cream maker

Preparation

• Fill the cream and passion fruit syrup into the whipped cream maker and whip the cream. Place the whipped cream maker into the refrigerator.
• Dip the edge of the glass into the sugar water, then into white sugar.
• Mix the double espresso, sugar water and ice cubes thoroughly in the shaker and fill into the glass.
• Finish off with a passion fruit cream topping.