You are here : Home > Taste > Chef's recipes developed at L'Atelier Nespresso

Chef's recipes developed at L'Atelier Nespresso

At L'Atelier Nespresso, our Chefs created unique recipes to experience and taste our Grand Crus in a different way.
Try them!


Mauro Colagreco | 2* MICHELIN



BLUE LOBSTER, CANDIED ONIONS AND INDRIYA FROM INDIA BISQUE

FOR 4 PERSONS

INGREDIENTS :

2 lobsters of approximately - 2 liters of vegetable stock - 20 cl of dry white wine - 80 cl of mineral water - 7.5 cl of Indriya from India Grand Cru (3 capsules x 25 ml) - 170 g of butter - 100 g of white onion - 4 pearl onions - 40 g of cannellini beans - 5 g of carrots - 5 g of celery - 2 g of bacon - 5 g of shallots - 3 g of chives - 2 g of fine salt



1. Separate lobster heads and tails. Tie up tails together so that they do not close up while being cooked. Set aside the heads.

2. Bring the vegetable stock to a boil and add tails. Remove pan from heat and let the tails cook in stock for 6 minutes.

3. Drain and let cool. Then remove shell and place in refrigerator.

4. Mash heads with a mortar to get a paste. Mix with wine and water in a pan. Cook on medium heat for 20 minutes.

5. Strain the stock through cheesecloth and add 100 g of butter. Add the Indriya from India Grand Cru at the last minute and emulsify with a blender.

6. Peel and rince onions. Slice thinly and sweat in butter. Simmer the onions to a compote on low heat for 1 hour.

7. Blanch the pearl onions in a pan of boiling water.Remove from heat and cool immediately in icy water.

8. Slice onions in half. Remove the root that attaches the layers together and separate them into petals.

9. In a separate pan, cook cannel¬lini beans, carrots, celery and bacon in water on low heat.

*Equivalent Ristretto Origin India in the B2B range




 



Christina Gyllner | BAKE WITH STYLE/STOCKHOLM



PISTACHIO & ALMOND MINI CAKES

This is a very moist cake, reminding you of a classic French financier. Browned butter and sea salt is a wonderful combination with the nuts.

INGREDIENTS :

250 ml of ground pistachio nuts - 250 ml of almond flour - 250 ml of powdered sugar - 1 tsp of sea salt - 100 g of browned butter, melted - 2 large eggs - 1 large egg white - Simple syrup or honey for garnish - 3 tbsp of finely chopped pistachios to decorate



1. Preheat your oven to 160°C/300 F.

2. Sift together ground pis¬tachios, almond flour and powdered sugar in a bowl.

3. Melt butter on medium heat until it starts to “pop” and turns golden brown. Set aside and let cool.

4. Add sea salt and eggs one at a time to the flour mixture. Stir together.

5. Pour in the cooled butter and stir to combine.

6. Pour butter into your prepared pan and bake until just golden around the edged, around 20 minutes.

7. Let the cakes cool. Serve with a drizzle of simple syrup and some extra finely chopped pistachios.

Tip: I use a mini silicone pan, each mini cake takes around 2 tbsp of butter. If you don’t have access to a mini cake pan, you can use a loaf pan or a springform pan. Just slice to serve. Add another 25-30 minutes of cooking time.




 



Jouni Toivanen | 1* MICHELIN



PANNA COTTA AND ARPEGGIO* - FOR 4 PERSONS

INGREDIENTS :

For the panna cotta : 2565 g cream 38% - 855 g milk 4% - 420 g sugar - 12 pieces gelatin - 60 g oven roasted garlic pulp

For the Arpeggio syrup : 250 ml Arpeggio Grand Cru - 2 vanilla beans - 250 g sugar - 250 g water

For the crumble : 500 g white chocolate



1. Put garlic cloves in aluminium foil and roast in a 160-degrees oven for 1 hour.

2. Peel garlic. Warm milk, cream, sugar and garlic pulp together. Let infuse for 1 hour.

3. Add soaked gelatin leaves to warm panna cotta until gelatin melts. Filter and refrigerate in a dish.

4. Cook vanilla beans, water and sugar to a simple syrup. Add Arpeggio. Filter.

5. Make a crumble with the white chocolate.

6. Roast in a 160-degrees oven for 8-12 minutes until golden brown. Sprinkle on the side of the panna cotta and the Arpeggio syrup. Serve.

*Equivalent Ristretto Grand Cru in the B2B range




 



Melker Anderson | 1* MICHELIN



RHUBARB SERVED WITH KAZAAR* ICE CREAM - FOR 6 PERSONS

INGREDIENTS :

16 rhubarbs - 1 litre frozen strawberries (defrosted) 2 cups sugar - 4 cups white wine - Ice cream - 4 egg yolks - 2.5 cups full fat milk - 2.5 cups cream - 60g sugar - 1 tablespoon amaretto - 1 tablespoons Kazaar



1.Peel and cut the rhubarb into pieces. Bring the rhubarb peel, wine and half the sugar to boil, simmer for 10-15 minutes. Add the defrosted strawberries, let it cool and drain.

2. Bake the pieces of rhubarb and the remaining sugar in the oven at 100 degrees Celsius until the rhubarb has become soft, approximately 10 minutes.

3. Blend the sauce and the rhubarb pieces.

4. Simmer the milk and cream in a sauce pan. In a separate bowl, whip the egg yolks together with the sugar and slowly add the simmered cream-milk whilst stirring. Pour the mixture back into the sauce pan and let simmer for a couple of minutes. Remove from the stove and cool the mixture in an ice bath whilst stirring.

5. Brew the Kazaar and let it cool. Blend the coffee with Amaretto and stir it into the ice cream mixture

*Equivalent Ristretto Grand Cru in the B2B range




 



Per Thostesen | BISTRO BOHEME/COPENHAGEN



SALMON WITH LIVANTO GRAND CRU* & DILL - FOR 1 PERSONS

INGREDIENTS :

Marinated salmon : 100 grams of salmon - 1 tbsp of mixed spices (anise, pepper, allspice, fennel seeds) - 1/2 tbsp salt - 1 shot of Livanto Grand Cru - 1 tbsp of honey

Mustard sauce : 2 tbsp of Dijon mustard - 1 tbsp of brown sugar - Juice from 1 lemon - 1 tsp of chopped dill

Horseradish mayonnaise : 1 tsp of mayonnaise - 1 tsp of grated horseradish - 1/2 lemon zest

Decoration : 1 endive leaf - Virgin olive oil - Salt - Pepper - Fresh herbs



1. Marinate the salmon in spices and salt for 24 hours.

2. Add the cold Livanto Grand Cru (scented with honey). Marinate for another 24 hours. Slice thinly.

3. Mix together Dijon mustard, brown sugar, lemon juice and dill 24 hours before use.

4. Mix together horseradish, mayonnaise and lemon zest 24 hours before use.

5. Decorate and serve with endive and fresh herbs.

*Equivalent Espresso Forte Grand Cru in the B2B range




 



Christina Gyllner | BAKE WITH STYLE/STOCKHOLM



CHOCOLATE MOCHA – FORTISSIO LUNGO

INGREDIENTS :

110 ml of Fortissio Lungo Grand Cru - a pinch of freshly ground cardamom - 21 tbsp chocolate sauce - milk



1. Stir coffee, cardamom and chocolate together in a cup.

2. Top with frothed milk.

3. Add rings of chocolate sauce designed using a toothpick to draw a pattern.

4. Sprinkle ground cardamom and raw sugar on top.

5. Serve immediately.




 



Christina Gyllner | BAKE WITH STYLE/STOCKHOLM



CARAMEL ICE COFFEE – LIVANTO

INGREDIENTS :

Caramel sauce - 1 cup of Livanto Grand cru - 2-3 tsp cane syrup or Simple Syrup - milk



1. Pour caramel sauce on the inside of a tall glass.

2. Fill with ice cubes.

3. Add 1 cup of Livanto and more syrup (depending on how sweet you like it).

4. Stir. Add more ice if necessary.

5. Top with frothed milk.

6. If you want a stronger coffee, use two capsules of Livanto and a little less milk.

7. Serve chilled.





Nespresso and haute cuisine The Big Bang of the Senses

Nespresso

Nespresso and haute cuisine The Big Bang of the Senses

Read Read

Archives

All taste See See

© Nestlé Nespresso S.A. 2010 . Nespresso Policy . Terms & Conditions . About us . Credits . Nespresso Websites
Opsone Fcinq