“I\u2019ve been having a mania for coffee for some time now \u00a0\u2013 \u00a0<\/span><\/em>explains Ruta<\/span><\/em>. We’ve always paid great attention to the dessert menu, imagining each dessert not only as the finishing touch of a meal, but also as a goodbye to our guests. Coffee kind of plays the same role. I have always been fascinated by raw materials, by their origin. Sprouts, for example, which I often use in my dishes and which symbolize birth. Hence, thinking of the origin of a blend, I wanted to create a dessert that would enhance coffee, and three coffee varieties that would enhance my dessert<\/span><\/em>“.\u00a0 <\/em><\/p>\n The \u201cMoak dessert<\/b>\u201d is made of three bases. Each one features a different texture and a different single origin obtained with filter extraction method. The fist layer is a slow-baked shortcrust pastry base, where the typical intense coffee taste of <\/span>Supremo GS<\/strong><\/a><\/span> (a refined Colombian Arabica) stands out. The second layer is the heart of the dessert, and consists of Bavarian cream made with the single origin Old Kent<\/strong><\/a>, which offers the palate spicy and citrusy notes as well as a pleasant aftertaste of cinnamon and orange. The last stage of this trip is in Costa Rica, a region where coffee plants grow side by side with dried fruit and chocolate. These are also the scents one will notice in this last layer covering the dessert, in a soft and delicate ganache made prepared with the single origin<\/span>\u00a0Orquidea<\/a>.<\/strong><\/p>\n “As far as the coffee extraction method is concerned<\/span> \u2013\u00a0<\/span><\/em><\/i>says the chef of Taverna Migliore<\/span>\u00a0\u2013 I choose the filter extraction. After several tests, I found that it\u2019s the one that enhances special coffees , such as the single origins, at best. Preparation times are certainly longer, but this method respects raw materials and gives off their aromatic features<\/span><\/em>“.\u00a0<\/em><\/p>\n![\"\"](\"https:\/\/thesignmoak.com\/wp-content\/uploads\/2020\/02\/ingredienti-dolce-moak.jpg\")
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