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SWISS SWEETS

This glacial country does not enjoy its everlasting snow.
It has always preferred the buttery smoothness of "baisers de mousse" - Zurich-style macarons - and their warmer counterparts, such as Aargau carrot cake, gingerbread or chestnut vermicelli, which melt in the mouth like a sponge finger.


MILANESE CHRISTMAS BISCUITS & FORTISSIO LUNGO CAFE RENVERSE

MAKES AROUND 40 BISCUITS

PREPARATION TIME: 20 min

COOLING TIME: 30 min

COOKING TIME: 10 min

Ingredients: 1 Fortissio Lungo capsule per person (1 x 110 ml) - 160 ml of hot milk

For the biscuits: 125 g (4 ½ oz) soft butter - 1 egg - 120 g (4 oz) sugar - a pinch of salt - the zest of one small lemon - 250 g (9 oz) flour - 50 g (2 oz) icing sugar - 1 tablespoon kirsch - a pinch of cinnamon.

Mix the butter with the egg, sugar, salt and lemon zest in a food processor until the mixture is smooth, then add the flour and blend in short bursts until the pastry forms a ball. Add a little flour if the mixture is sticky. Leave the pastry to cool in the fridge for 30 minutes, then roll it out until it is 5 to 7 mm thick. Heat the oven to 200 °C (gas mark 6 - 7). Cut out shapes with a pastry cutter. Place the biscuits on a baking tray covered with baking paper and spread with a mixture of the icing sugar, kirsch and cinnamon. Cook in the oven for 10 minutes. Dust with icing sugar to serve. Serve with a café renversé prepared with 160 ml of hot milk and a Fortissio Lungo capsule.




RÜBLITORTE CARROT CAKE & COSI

SERVES 6

PREPARATION TIME: 20 min COOKING TIME: 45 min

INGREDIENTS: 6 Cosi capsules (6 x 40 ml)

For the cake: 400 g (14 oz) carrots - 250 g (9 oz) ground almonds - 4 eggs -200 g (7 oz) sugar - 60 g (2 oz) flour - the zest and juice of ½ a lemon - ½ sachet (1tsp) of baking powder - a pinch of salt - a knob of butter.

For the icing: 1 tablespoon of kirsch - 150 g of icing sugar - 1 egg white - marzipan carrot.

Pre-heat the oven to 180 °C (gas mark 6). Peel and grate the carrots. Separate the egg yolks and whites, then beat the yolks with the sugar until the mixture turns white. Add the zest, lemon juice, grated carrots, ground almonds, flour, salt and baking powder, and blend until the mixture is smooth. Beat the egg whites until stiff and stir into the mixture. Grease and flour a sloping sided tin. Pour the mixture into the tin and bake for around 45 minutes. Check the cake is cooked by inserting the blade of a knife into the centre: it should come out clean. Remove the cake from the tin and leave to cool on a cooling rack. For the icing, mix the kirsch with the icing sugar and an egg white and whip until smooth. Spread on the cake and leave to set. Decorate with the marzipan carrot. Serve with a Cosi with half a teaspoon of kirsch.




NUSSTÖRTLI WALNUT AND HONEY TARTLETS & DULSÃO do Brasil

MAKES 12 TARTLETS

PREPARATION TIME: 30 min

COOLING TIME: 2 hrs

COOKING TIME: 50 min

INGREDIENTS: 1 Dulsão do Brasil capsule per person (1 x 40 ml)

For the pastry: 300 g (10 ½ oz) flour - 150 g (5 oz) butter - 150 g (5 oz) sugar - a pinch of salt - 1 egg - icing sugar.

For the filling: 300 g (10 ½ oz) sugar - 250 g (9 oz) shelled and ground walnuts (or hazelnuts) - 2 tablespoons of honey - 200 ml (7 fl oz) single cream.

Put the flour and butter into a food processor and blend in short bursts for a few seconds. Add the sugar, salt and egg then continue to mix in short, sharp bursts until it has formed a pastry. Refrigerate for 2 hours. Flour a work surface and roll out the pastry. Cut out circles and place them in greased, floured tartlet moulds, prick with a fork and refrigerate again with the rest of the pastry. Heat the sugar with 4 tablespoons of water to form a golden caramel. Take off the heat and add the walnuts, honey and cream, then return to a low heat for around 10 minutes, stirring continuously, allowing the mixture to thicken a little. Leave to cool, then divide the mixture between the tartlets. Roll out the rest of the pastry and cut into circles to top the tartlets. Pinch the edges so that they hold together and cook in the oven for around 40 minutes. Dust the tarlets with icing sugar. Serve with a Dulsão do Brasil.




CHESTNUT VERMICELLI & DECAFFEINATO INTENSO

SERVES 6

PREPARATION TIME: 30 min

COOKING TIME: 1 hr the previous day

COOLING TIME: 12 hrs + 1 hr

INGREDIENTS: 6 Decaffeinato Intenso capsules (6 x 40 ml)

For the filling: 300 g (10 ½ oz) chestnut cream - 300 g (10 ½ oz ) chestnut purée - 100 g (3 ½ oz) soft butter - 2 tablespoons of rum.

For the meringue: 2 egg whites - 80 g (3 oz) caster sugar 40 g (1 ½ oz) icing sugar.

For the whipped cream: 300 ml single cream - 50 g (2 oz) mascarpone - seeds from one vanilla pod - 40 g (1 ½ oz) icing sugar.

Pre-heat the oven to 120 °C (gas mark 4) and cover a baking tray with baking paper. Beat the egg whites until stiff, sift the caster sugar and the icing sugar and fold into the egg whites. Using a piping bag with a 1 cm nozzle, squeeze the mixture into cones and bake for one hour. Lower the temperature to 100-110 °C if the meringues are browning too quickly. Switch off the oven and leave the meringues in to cool for 12 hours, with the oven door ajar. In a food processor, blend the butter, chestnut cream and purée, and the rum. Place in the fridge for 12 hours. Whip the cream with the vanilla seeds, mascarpone and icing sugar, and place in the fridge for one hour. Open the meringues and fill with the chestnut mixture using a piping bag, then add the whipped cream. Serve with a Decaffeinato Intenso.




LÄCKERLI GINGERBREAD WITH A SUGAR GLAZE & CAPPUCCINO INDRIYA from India

MAKES 20 PIECES

PREPARATION TIME: 20 min

COOKING TIME: 20 min

COOLING TIME: 1 hr

INGREDIENTS: 1 Indriya from India capsule per person (1 x 40 ml)

For the gingerbread: 2 tablespoons of mixed spice (aniseed, ginger, star anise, cinnamon) - 125 g (4 ½ oz) sugar - 200 g (7 oz) honey - 125 g (4 ½ oz) ground almonds - 20 g (¾ oz) candied orange peel - 20 g (¾ oz) candied lemon peel - 1 lemon - 80 ml (3 fl oz) kirsch - 300 g (10 ½ oz) flour - 1 teaspoon of baking powder.

For the icing: 200 g (7 oz) icing sugar - 3 teaspoons of kirsch - 1 teaspoon of water.

Heat the honey in a pan over low heat. Add the sugar, spices, chopped lemon and orange peel, grated lemon zest and the kirsch. Measure the almonds, flour and baking powder into a food processor, add the contents of the saucepan and blend in short bursts to form a dough. Using the tips of your fingers, spread the dough in a rectangular tin lined with baking paper to a depth of 1.5 cm and place in the fridge for one hour. Heat the oven to 180 °C (gas mark 6) and bake for 20 minutes. Mix all the icing ingredients and pour over the cooked cake while still hot, then cut into squares. Serve with a cappuccino made with an Indriya from India.




CARAC CHOCOLATE TARTLETS & ARPEGGIO

SERVES 6

PREPARATION TIME: 30 min

COOKING TIME: 20 min

COOLING TIME: at least 6 hrs

INGREDIENTS: 6 Arpeggio capsules (6 x 25 ml)

For the filling: 300 g (10 ½ oz) of 70 % dark chocolate, chopped - 2 Arpeggio capsules (2 x 25 ml) - 300 ml (10 ½ fl oz) whipping cream - 30 g (1 oz) butter - 200 g (7 oz) icing sugar - a few drops of green food colouring.

For the pastry: 350 g (12 oz) flour - 250 g (9 oz) butter - 125 g (4 ½ oz) sugar - 1 teaspoon vanilla powder - 2 egg yolks.

Using a food processor, blend all the pastry ingredients except the egg yolks in short bursts. When the mixture has reached a breadcrumb consistency, add the egg yolks, blend until it has formed a ball and refrigerate for two hours. Turn the oven on to 180 °C (gas mark 6). Roll out the pastry, cut into circles and place them in a greased tartlet tray. Prick with a fork, cover in baking paper and fill with dry beans. Blind bake for 20 minutes. Boil the cream. Take off the heat and mix into the chopped chocolate. Add the coffee and butter and leave to cool. Pour this mixture into the pastry bases, but keep back a few drops. Leave in the fridge for 2-3 hours. Heat the icing sugar with 3 tablespoons of water and the food colouring for 2 minutes. Leave to cool. Pour into the caracs. Top with chocolate and refrigerate for at least 2 hours. Serve with an Arpeggio.




Production Marie Leteuré Stylist Élodie Rambaud Photography Jérôme Bilic



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