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VIVALTO LUNGO & CHOCOLATE FONDANTS WITH COFFEE CUSTARD

VIVALTO LUNGO

MAKES 4 GLASSES PREPARATION: 1 min. INGREDIENTS: 4 Vivalto Lungo capsules (4 x 110 ml)

Warm four glasses under hot water. Pour a Vivalto Lungo (110 ml) into each glass and serve.

CHOCOLATE FONDANTS WITH COFFEE CUSTARD

MAKES 12 SMALL FONDANTS PREPARATION: 20 min. COOKING: 8 min. INGREDIENTS: For the fondants: 100 g (4 oz) dark chocolate - 100 g (4 oz) butter - 2 eggs - 100 g (4 oz) sugar - 40 g (1 ½ oz) plain flour For the custard: 300 ml (½ pint) milk - 2 egg yolks - 50 g (2 oz) sugar - 1 Roma capsule (25 ml)

Heat the milk in a saucepan. Beat the eggs and sugar together, then add the milk. Pour the mixture back into the saucepan with 20 ml of the Roma and leave to simmer for 10 min. or until the custard begins to thicken. Pre-heat the oven to 180 °C (gas mark 6). Break the chocolate into pieces and melt in the microwave along with the butter and stir until smooth. Use a whisk to beat the eggs and sugar, add the flour, followed by the melted chocolate and butter. Spoon the mixture into silicone cake cases. Cook for 8 min. Serve with the custard.




COFFEE WITH BLACKBERRY LIQUEUR & SUMMER FRUIT MUFFINS

COFFEE WITH BLACKBERRY LIQUEUR

MAKES 4 CUPS PREPARATION: 2 min. INGREDIENTS: 4 Decaffeinato Intenso capsules (4 x 40 ml) - 4 teaspoons of blackberry liqueur

Warm the cups under hot water and then divide the blackberry liqueur between them. Add a Decaffeinato Intenso (40 ml) to each cup and stir.

SUMMER FRUIT MUFFINS

MAKES AROUND 12 MUFFINS PREPARATION: 10 min. COOKING: 20 min. INGREDIENTS: 350 g (12 oz) plain flour - 350 g (12 oz) sugar - a pinch of salt - 3 teaspoons of baking powder - 1 teaspoon of bicarbonate of soda - 1 egg - 80 g (3 oz) melted butter - 350 ml (½ pint) buttermilk - 1 teaspoon of vanilla powder - 250 g (9 oz) summer fruits (blueberries, raspberries, blackcurrants, etc.)

Pre-heat the oven to 180 °C (gas mark 6). Place the flour, sugar, salt, baking powder, bicarbonate of soda and vanilla in a mixing bowl. Stir in the egg, buttermilk and melted butter, then gently stir in the summer fruits. Spoon the mixture into paper cake cases and cook for 15 to 20 min. The abuse of alcohol is dangerous for your health. Please drink responsibly.




COFFEE WITH WHIPPED CREAM & RAISIN SCONES

COFFEE WITH WHIPPED CREAM

MAKES 4 GLASSES PREPARATION: 2 min. INGREDIENTS: 4 Arpeggio capsules (4 x 40 ml) - 100 ml (4 fl . oz.) whipping cream - 10 g (½ oz) icing sugar - 1 teaspoon unsweetened cocoa powder

Whip the cream, adding the icing sugar as it starts to stiffen. Pour an Arpeggio (40 ml) into each glass. Add the whipped cream and dust with cocoa powder.

RAISIN SCONES

MAKES AROUND 20 SCONES PREPARATION: 10 min. COOKING: 25 min. INGREDIENTS: 500 g (18 oz) plain flour - 60 g (2 oz) wholemeal flour - 3 teaspoons of baking powder - 2 tablespoons of sugar - 1 teaspoon of salt - 2 eggs - 110 g (4 oz) melted butter - 100 g (4 oz) raisins - 1 large orange - 250 ml (½ pint) milk - 1 tablespoon of granulated sugar

Grate the orange zest. Boil the raisins in a saucepan with the juice of the orange and 100 ml (4 fl oz) of water for 5 min. Mix all of the ingredients (except 1 egg) with the raisins in a food processor to produce a ball of dough. Pre-heat the oven to 180 °C (gas mark 6). Roll out the dough to a thickness of 3 cm and cut out scones using a pastry cutter. Place them on a baking tray lined with greaseproof paper. Beat the remaining egg and brush over the scones, sprinkle them with granulated sugar and cook for 20 min. Serve warm with salted butter or Seville orange marmalade.




IRISH COFFEE & SHORTBREAD

IRISH COFFEE

MAKES 1 GLASS PREPARATION: 3 min. INGREDIENTS: 1 Fortissio Lungo capsule (110 ml) - 1 tablespoon of sugar cane syrup - 5 tablespoons of Paddy whisky - 2 tablespoons of whipped cream

Heat the whisky with the syrup in a bain marie. Pour into a glass, add the Fortissio Lungo (110 ml) and the whipped cream, and serve.

SHORTBREADS

MAKES AROUND 20 SQUARES PREPARATION: 10 min. COOKING: 15 min. INGREDIENTS: 250 g (9 oz) plain flour - 50 g (2 oz) rice flour - 100 g (4 oz) sugar - ½ teaspoon of vanilla powder - 250 g (9 oz) butter - granulated sugar

Pre-heat the oven to 160 °C (gas mark 5-6). Place both kinds of flour, the butter cut into cubes, the sugar and the vanilla in the bowl of a food processor and mix gradually to form a ball of dough. Roll out the dough into a rectangle on a silicon baking sheet or on a baking tray lined with greaseproof paper and dusted with flour. Score the dough into squares with the point of a knife and cook in the oven for 15 to 20 min. Leave to cool and break off the pre-scored squares. The abuse of alcohol is dangerous for your health. Please drink responsibly.




Production : Marie Leteuré - Stylist : Élodie Rambaud - Photography : Jérôme Bilic



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