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Inside Café

Corazón contento

Jade Arroyo

A space where you become aware of the biculturalism of the couple who provide it, David Barajas and Teu Campbell, who both try to understand culture from the complexity of human relations through a spirit of collaboration and dialogue.

It’s about understanding that there is no inside and outside, but only an everything, that is, belonging together.

This place offers excellent coffee from Huitzilán, Puebla, prepared impeccably by the

server. The specialty of the house is flat white, although there are options such as  chai tea or herbal fruit teas for those who are intolerant to caffeine.

There are also different types of bagels and sandwiches, as well as caprese salads and gourmet desserts. All locally made.

At all times there are recreational and cultural activities, such as the weekly

Two Tongues that is an open group for those interested in practicing their English or

Spanish with native speakers of both languages in a relaxed, casual, and inclusive

atmosphere. These free sessions are held every Wednesday at 7pm. You will find a book store, a small library, and posters of previous and future events.

“Perfect Match” is a project that Inside Café is launching in collaboration with Gatoperro-Bakery with the aim of promoting specialty coffee and avant-garde pastries.

Since February they have been meeting every week to design and offer a different dessert, inspired by the aromas and flavors of micro-batches of gourmet coffee that vary seasonally. During the year they have provided desserts such as profiteroles, tiramisu,  and Belgian chocolate macaroni. Perhaps the most popular of all has been the

“Royal Castle Cheese Cake with basil and berries.

Ingredients

100 grams of Mascarpone Cheese

2 sachets of unflavored gelatin
1 ½ cup milk
½ cup milk

4 cups cream
½ cup sugar

1-2 teaspoons of vanilla essence

Garnish:

Strawberries or fresh strawberries, strawberry sauce, dulce de leche, etc.

 

Recipe

Put the ½ cup of milk in a small bowl and sprinkle the gelatine on it to soften.

In a medium saucepan, heat the cream and the rest of the milk with the sugar, mix well so that the sugar dissolves and cook until it starts to boil. Remove from heat and add the vanilla essence. Add the milk mixture with gelatine to the hot cream mixture and stir. To make the panna cotta look creamy and smooth, you can pass the mixture through a mesh strainer, this will help eliminate any lumps. Pour the panna cotta mixture into molds or cups according to your preference. Let cool and then refrigerate for at least 4 hours before serving. Serve directly into the cups or remove the panna cotta from the molds before serving. You can serve the panacota alone or garnished with fresh fruit, fruit sauce, dulce de leche, or chocolate sauce.

 

Inside Café

Insurgentes 66,

9 am-4pm

 

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