INGREDIENTS

For the orange cream:

- 1/2 cup fresh orange juice
- 1 cup white sugar
- 1 cup mascarpone
- 1 cup full cream

For the Drink:

- 1 double shot Brazil Daterra
- 1 scoop of ice
- 60g of cold, filtered water
- 60g to 65g orange cream mix
- 10g vanilla syrup
- Orange zest
- Nutmeg (optional)

PREPERATION

ORANGE CREAM

1. Orange sugar syrup

- Squeeze 1/2 cup fresh orange juice into a pan
- Add 1 cup white sugar and stir briefly
- Heat gently until the sugar is fully dissolved. Do not stir!

2. Cream mixture

- In a bowl, mix 1 cup mascarpone and 1 cup full cream. You can substitute with 1 cup thickened cream and 1 cup full-fat milk.
- Once the orange syrup has cooled down, gently incorporate and mix into the cream mixture.

MONT BLANC

- Extract a double shot of Brazil Daterra using a stovetop or espresso machine (32 to 34g)
- Fill a glass with ice and water (the glass should be 2/3 full)
- Pour the espresso over
- Stir in the vanilla syrup
- Shake the orange cream mix and float the cream on top, using the back of a spoon
- Sprinkle the orange zest and nutmeg