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Taste Treats

Nespresso Content

Today it seems like everybody's doing it serving an espresso and some little sweet treats instead of a traditional dessert. Discover the recipes of this coffee ritual.

VANILLA HOT & COLD COFFEE, CARAMEL MILK FROTH AND COOKIES

VANILLA HOT & COLD COFFEE

TO MAKE 1 GLASS

PREPARATION: 4 min

INGREDIENTS: 2 Volluto capsules (2 x 40 ml) - 1 scoop vanilla ice cream - 3 tablespoons milk froth - 2 teaspoons liquid caramel.

Prepare the milk froth, add the liquid caramel and put aside. Then prepare the two coffees in one large cup and pour them into a cold glass. Add the scoop of vanilla ice cream immediately, and cover with the milk froth.

COOKIES

TO MAKE 20 COOKIES

PREPARATION: 10 min. BAKING: 18 min

INGREDIENTS: 70 g soft butter - 70 g sugar - 1 teaspoon honey - 1 egg - 100 g flour - a pinch of salt - 50 g grated dark chocolate.

FOR THE CARAMEL

INGREDIENTS: 80 g whole hazelnuts - 40 g sugar - 2 tablespoons of water.

Heat the oven to 150°C (302°F). n Heat the sugar and water until it caramelizes, then remove from the heat and add the coarsely crushed hazelnuts. Pour the hazelnuts onto some greaseproof paper and cook them in the oven for 10 min, stirring occasionally. n Put the butter, sugar, salt, honey and egg in a mixing bowl. Beat for several seconds till the mixture is smooth. n Mix in the caramelised hazelnuts and grated chocolate. Turn the oven up to 180°C (356°F). n Put small balls of the mixture onto a lined baking tray and bake for about 15 min. Leave to cool on a wire rack.

LIEGEOIS COFFEE & CINAMMON STICKS

LIEGEOIS COFFEE

TO MAKE 1 GLASS

PREPARATION: 5 min

INGREDIENTS: 1 Ristretto, Arpeggio or Decaffeinato Intenso capsule (40 ml) - 2 tablespoons cane sugar syrup - 1 scoop coffee ice cream - whipped cream to taste - chocolate shavings or cocoa powder.

Prepare your coffee in a cup, add the cane sugar syrup, and leave it to cool. Put one scoop of coffee ice cream into a glass goblet. Pour the coffee onto the ice cream and then add the whipped cream. You can sprinkle with chocolate shavings or cocoa powder if desired.

SUGAR-CINNAMON STICKS

TO MAKE ABOUT 15 STICKS

PREPARATION: 5 min. BAKING: 10 min

INGREDIENTS: 1 roll pure butter puff pastry - 1 egg yolk - Caster sugar - cinnamon.

Preheat the oven to 210°C (410°F). Line a baking tray with greaseproof paper or a silicon baking sheet. Unroll the pastry, cut into 2 cm strips with a small knife, brush one side with the egg yolk, sprinkle with sugar and cinnamon. Place the strips, evenly spaced, on the tray and bake for 8-10 min. Reduce the heat to 180°C (356°F) if they brown too quickly.

ICED PEACH COFFEE & RED FRUIT CRUMBLE

ICED PEACH COFFEE

TO MAKE 1 GLASS

PREPARATION: 5 min

INGREDIENTS: 2 Livanto capsules (2 x 40 ml) - 1 star anise - 1 tablespoon and 1 teaspoon peach syrup - 50 ml peach yoghurt - 3 or 4 ice cubes - 3 tablespoons milk froth – almond or hazelnut flakes.

Put the star anise into a large cup and prepare the coffee on top. Leave it to infuse for 5 min then remove. Pour the perfumed coffee into a shaker, add the ice cubes, the tablespoon of peach syrup and shake vigorously. Serve in a large glass. Top with the milk froth and the rest of the peach syrup, then sprinkle almond or hazelnut flakes on top.

RED FRUIT CRUMBLE

TO MAKE 2 GLASSES

PREPARATION: 5 min. BAKING: 20 min.

INGREDIENTS: 125 g red berries - 50 g brown sugar - 50 g flour - 50 g butter + 1 knob of butter - 20 g ground almonds - 1 teaspoon cinnamon.

Heat the oven to 200°C (392°F). Butter the glasses and arrange the fruit inside them. Put the sugar, cubes of butter, flour, cinnamon and almonds into a food processor and pulse gently to achieve a “sandy” consistency, then pour the mixture over the fruit. Reduce the oven heat to 180°C (356°F) and bake for about 20 min.

ICED COFFEE WITH RED FRUIT & RASPBERRY FINANCIERS

ICED COFFEE WITH RED FRUIT

TO MAKE 4 GLASSES

PREPARATION: 10 min

INGREDIENTS: 4 Roma or Decaffeinato Intenso capsules (4 x 40 ml) - 120 g well ripened strawberries - 60 g redcurrants (or 160 ml strawberry-redcurrant purée) - 4 teaspoons sugar - 10 ice cubes.

Blend the fruit in a mixer, adding a little water until you have a sauce consistency, then pass through a fine sieve. Prepare the coffee then pour it into a shaker with the sugar, ice cubes and fruit sauce. If the shaker is small you can do this in two lots. Shake vigorously until the ice cubes have melted then pour into the glasses.

RASPBERRY FINANCIERS

TO MAKE ABOUT 12 FINANCIERS

PREPARATION: 10 min. BAKING: 15 min

INGREDIENTS: 100 g butter - 3 egg whites - 100 g icing sugar - 40 g flour - 40 g ground almonds - 1 teaspoon honey - 125 g raspberries.

Heat the oven to 180°C (356°F). Melt the butter in a small saucepan until it starts to bubble and brown. Whisk the egg whites into a foam, add the icing sugar, flour, almonds and honey, and mix together. Pour the mixture into silicon muffin moulds or into paper cups and press 3 or 4 raspberries into each. Bake for about 15 min, remove from the moulds and leave to cool.

ICED MACCHIATO LUNGO & HAZELNUT SQUARES

ICED MACCHIATO LUNGO

TO MAKE 1 GLASS

PREPARATION: 10 min

INGREDIENTS: 1 Vivalto Lungo or Decaffeinato Lungo capsule (110 ml) - 4-5 tablespoons crushed ice - 3-4 tablespoons milk froth - 3-4 teaspoons cane sugar - cocoa powder.

Prepare the coffee in a large cup (140 ml), add the sugar. Prepare the milk froth and put aside. Pour the coffee into a glass, mix it with the crushed ice and add the milk froth on top. Sprinkle with a dusting of cocoa powder.

HAZELNUT SQUARES

TO MAKE ABOUT 20 SQUARES

PREPARATION: 5 min. BAKING: 10 min

INGREDIENTS: 2 egg whites - 50 g melted butter - 50 g sugar - 50 g flour - 40 g crushed hazelnuts.

Heat the oven to 180°C (356°F). Gently whisk the egg whites into a foam, add the melted butter, flour and hazelnuts and mix together well. Place little balls of the mixture on a silicon baking sheet a little way apart. Using your fingertips press them into discs. Bake for 8-10 min in the oven then leave them to cool.

COFFEE GRANITA & TIRAMISU

COFFEE GRANITA

TO MAKE SIX SMALL GLASSES

PREPARATION: 10 min. FREEZING: 4 hours

INGREDIENTS: 15 Cosi or Decaffeinato Intenso capsules (15 x 40 ml) - 60 g granulated sugar.

Mix the 60 cl hot coffee and the sugar in a bowl until the sugar has dissolved. Allow it to cool then place it in a freezer proof container for 3 hrs. Use a fork to break up the ice crystals that start to form and repeat every 15 min for 1 hr. Serve in small chilled glasses.

TIRAMISU

MAKES 6 GLASSES

PREPARATION: 5 min; CHILLING: 2 hours

INGREDIENTS: 5 Ristretto or Decaffeinato Intenso capsules (5 x 40 ml) - 250 g mascarpone - 2 eggs - 80 g sugar - 2 pinches of vanilla powder - 4 tablespoons white rum, limoncello or amaretto - 12 Roudor type biscuits - chocolate shavings.

Whisk the 2 egg yolks with the vanilla and sugar until the mixture turns white. Slowly whisk in the mascarpone and the chosen alcohol then fold in 1 egg white which has been whisked to a froth. The second egg white is not needed. Dip 1 biscuit into the coffee for 1 sec, place in a shallow glass, cover with cream. Then add another coffee-soaked biscuit and more of the cream. Repeat for the other glasses, and place in the refrigerator for at least 2 hrs. Sprinkle with chocolate shavings before serving.