Six frozen desserts for a new and refreshing coffee ritual.
PALETAS & ROSABAYA DE COLOMBIA
SERVES 6 - PREPARATION TIME: 10 minutes - FREEZING TIME: 4 hours
INGREDIENTS: 6 Rosabaya de Colombia capsules (6 x 40 ml). The paletas: 9 Rosabaya de Colombia capsules (9 x 40 ml) - 20 cl water - 50 g sugar.
Melt sugar in boiling water. Add the 9 Grands Crus, allow to cool and pour into popsicle moulds. Leave in freezer for at least 4 hours. Serve with a Rosabaya de Colombia chilled latte: froth 120 ml of cold milk in an Aeroccio (or with an electric mini-beater or hand-mixer). Pour the milk and froth into a Recipe glass, followed by the Grand Cru.
Ritual Water Glass (Nespresso - Andrée Putman design).
S’MORES & VANILIO
SERVES 6 - PREPARATION TIME: 20 minutes - COOKING TIME: 15 minutes - COOLING TIME: 2 hours
INGREDIENTS: 6 Vanilio capsules (6 x 40 ml) - One bar of dark chocolate, regular thickness. Biscuit: 180 g flour - 100 g icing sugar - 100 g butter - 40 g crushed almonds - 40 g chopped almonds - 1 egg - a pinch of salt. Marshmallow: 2 egg whites - 125 g sugar - 25 g honey - 6 tbsp. water - 4 gelatine sheets - 30 g icing sugar - 30 g corn starch. Topping: 50 g dark chocolate - 5 cl single cream.
Preheat the oven to 180°C (350°F, gas mark 4). Place flour, sugar, butter, almonds and salt in a food processor, add the egg and mix until it forms a ball. Spread mixture in to a 5 mm-thick rectangle on a sheet of greaseproof paper. Prick with a fork, pre-cut into 12 small rectangles, and bake for 15 minutes allow to let cool. For marshmallow, soak gelatine in cold water. Boil sugar, water and honey for 5 minutes on a high heat. Remove from burner and add drained gelatine. Froth egg whites and pour in syrup, while whisking, until mixture cools. Mix icing sugar and corn starch. Using a sieve, dust half the dry mixture into a rectangular mould, pour marshmallow on top and sprinkle with remaining mixture. Chill for 2 hours. Heat chopped chocolate and cream, stirring constantly. Layer biscuit, chocolate, marshmallow, melted chocolate and biscuit. Serve with an affogato-style Vanilio: place a small scoop of vanilla ice cream in a glass and prepare the Grand Cru on top.
Ritual Water Glass (Nespresso - Andrée Putman design).
BROWNIES, COFFEE ICE CREAM & ARPEGGIO
SERVES 6 - PREPARATION TIME: 30 minutes - COOKING TIME: 20 minutes - MIXING TIME: 20 minutes (ice-cream maker)
INGREDIENTS: 12 Arpeggio capsules (12 x 25 ml). Ice cream: 50 cl milk - 1 vanilla pod - 2 Arpeggio capsules (2 x 25 ml) - 180 g sugar - 6 egg yolks - 200 g cream. Brownie: 3 eggs - 200 g sugar - 100 g dark chocolate - 150 g butter - 80 g flour - 1 tbsp. cocoa - 60 g walnuts - a pinch of salt.
Heat milk with vanilla and let steep. Whisk egg yolks and sugar until mixture whitens. Stir in hot milk, and then pour mixture into pan and cook over a low heat for 8 minutes, stirring constantly. Remove from heat, add cream and 2 Arpeggio capsules. Allow to let cool, then place in an ice-cream maker for 20 minutes until set. Heat oven to 180°C (350°F, gas mark 4), line a square pan with greaseproof paper. Break chocolate into pieces and melt with butter in a double-boiler, and smooth mixture with a whisk. Beat eggs and sugar until mixture whitens. Add flour, chopped nuts, cocoa, salt to melted chocolate and butter mixture. Pour mixture into the pan and bake for 20-25 minutes. Cool. Cut brownie into six pieces, slice thickness-wise into an open-face base, top with coffee ice cream and serve. Serve with an americano-style Arpeggio: prepare two Grands Crus for each Recipe Glass and add 200 cl hot water.
Glass Recipe Glass (Nespresso) - Plate (Rina Menardi) - Enamel spoon (Variopinte).
STRAWBERRY-ALMOND MILK OR LIME-YOGURT ICE CREAM SANDWICHES & COSI
SERVES 6 - PREPARATION TIME: 45 minutes - COOKING TIME: 12 minutes - MIXING TIME: about 1 h (ice-cream maker). Store-bought ice cream can also be used.
INGREDIENTS: 6 Cosi capsules (6 x 40 ml). Ice creams. Almond: 125 g toasted blanched almonds - 30 cl single cream - 60 cl milk - 120 g sugar - 1 egg white. Strawberry: 500 g strawberries, cut into pieces and frozen - 1 egg white - 50 g sugar. Yogurt: 500 g plain yogurt - 200 g sugar - 20 cl water. Lime: 12 cl lime juice - 12 cl water - 20 cl cane syrup. Biscuits: 150 g flour - 1 tbsp. cocoa - 150 g brown sugar - 12 cl oil - 1 egg - 125 g raspberries - 10 cl single cream - 1 tsp. white vinegar - a pinch of salt.
To make ice creams. Almond: heat milk and cream. Add chopped almonds and allow to cool. Boil sugar in 3 tbsp. water for 5 minutes. Whip egg white until stiff, then add boiling syrup and leave to cool. Mix filtered almond milk and place in ice-cream maker for 20 minutes until set. Strawberry: place frozen strawberries, icing sugar and egg whites in a mixer bowl and mix until becomes a sorbet consistency. Yogurt: boil sugar and water for 5 minutes. Mix cold syrup into yogurt. Place in ice-cream maker for 20 minutes until set. Lime: mix lime juice, water and cane syrup. Place in ice-cream maker for 20 minutes until set. To make biscuits: heat oven to 180°C (350°F, gas mark 4). Place ingredients in food-processor bowl and blend into a thick batter. If it sticks, add flour. Place small mounds on a baking sheet lined with greaseproof paper and bake for about 12 minutes. Assemble the sandwiches in pairs, combining two flavours for each pair, pairing either strawberry and almond or lime and yogurt. Use a pastry ring if needed. Store ice cream sandwiches in freezer. Serve with a Cosi.
Ritual Espresso Cup (Nespresso - Andrée Putman design).
COOKIES AND TRIPLE-BERRY ICE CREAM & DHARKAN
SERVES 6 - PREPARATION TIME: 30 minutes - COOKING TIME: 15 minutes - SETTING TIME: 1 hour
INGREDIENTS: 6 Dharkan capsules (6 x 25 ml). Cookies: 200 g flour - 1/2 packet baking powder - 200 g sugar - 1 egg - 1 pot plain yogurt – a pinch of salt - 50 g icing sugar - 1/2 egg white - lemon juice. Ice cream: 500 ml strawberry ice cream - 500 ml frozen yogurt mixed with 125 g frozen blueberries and 125 g frozen raspberries.
Heat oven to 180°C (350°F, gas mark 4), remove oven baking tray and line with baking paper. In a food processor, mix flour, baking powder, sugar and salt for 2 seconds, then add the egg and yogurt. Blend in spurts until the mixture forms a dough ball. Flour hands, shape dough into small balls and place on baking tray. Bake for 15 minutes and leave to cool. Mix icing sugar, egg white and 4 drops of lemon juice. Decorate cookies using a spoon, leave to set for 1 hour. Serve by horizontally sandwiching together 2 scoops of ice cream and 3 cookies. Serve with a Dharkan. For milk-recipe lovers, prepare a Ristretto macchiato: in a glass, pour 50 ml warm milk (30 ml frothed with an Aeroccino or mini electric whisk), add the Grand Cru.
Ritual Ristretto Cup (Nespresso - Andrée Putman design) - Plate (Rina Menardi).
AMARENA ICE CREAM TERRINE & DECAFFEINATO LUNGO
SERVES 6 - PREPARATION TIME: 20 minutes - COOKING TIME: 5 minutes - FREEZING TIME: 24 hours
INGREDIENTS: 6 Decaffeinato Lungo capsules (6 x 110 ml). 500 g vanilla ice cream - 1 jar Amarena cherries (250 g) - 25 cl single cream - 50 g icing sugar. Icing: 100 g sugar - 10 cl water - 50 g cocoa - 80 g single cream - 4 gelatine sheets.
Slightly soften ice cream at room temperature to a workable consistency. Thoroughly drain syrup from cherries. Whip single cream into peaks, adding sugar halfway. Mix cherries with ice cream, then lightly stir in whipped cream. Pour mixture into a loaf pan, cover with plastic wrap. Place the terrine in freezer and freeze for at least 12 hours. Soak gelatine sheets in a bowl of cold water. Boil sugar with water, cocoa and cream for 5 minutes, add drained gelatine, let cool. Turn out terrine, pour gelatine mixture over it, place back in freezer for another 12 hours. Slice terrine and serve. Serve with a Decaffeinato Lungo frappé: fill a Recipe glass 3/4 full with crushed ice, pour Grand Cru over ice.
Ritual Recipe Glass (Nespresso - Andrée Putman design).
Production Marie Leteuré - Stylist Élodie Rambaud - Photography Jérôme Bilic.