Let the caramelized sugar harden for a couple of minutes. Then serve immediately, preferably topped with mint, on crushed ice in dessert or Moscato/Champagne/Cocktail/Martini coupes.

Let the caramelized sugar harden for a couple of minutes. Then serve immediately, preferably topped with mint, on crushed ice in dessert or Moscato/Champagne/Cocktail/Martini coupes.

Let the caramelized sugar harden for a couple of minutes. Then serve immediately, preferably topped with mint, on crushed ice in dessert or Moscato/Champagne/Cocktail/Martini coupes.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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