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Coffee Colours

Coffee is not just one colour. It offers a whole range of shades, a dazzling rainbow that is beautifully complemented when served with brazilian delicacies. Try these recipes and see for yourself.


VOLLUTO WITH LEMON CUSTARD

SERVES 6

PREPARATION TIME: 15 min.

COOKING TIME: 5 min.

COOLING TIME: 2 hrs.

INGREDIENTS: 6 Volluto capsules (6 x 40 ml).

For the custard: 3 eggs - 60 g (2.1 oz.) butter - 100 ml (3.5 fl. oz.) lemon juice - finely grated lemon zest - 100 g (3.5 oz.) sugar - 10 g (0.4 oz.) cornflour - 1 sheet of gelatine - 300 ml (10.6 fl. oz.) whipping cream.

Beat the eggs in a bowl. Place the sugar, butter, lemon juice and cornflour in a saucepan and bring to the boil, whisking all the time. Then add the beaten eggs and whisk until the cream is smooth. Take off the heat and add the drained gelatine, which will melt immediately. Leave to cool. Whip the cream until stiff, add the lemon zest and stir it into the mixture. Spoon it into glasses and place in the fridge for at least 2 hours. Decorate with confetti and serve with a Volluto Grand Cru.




Cocoa also comes from Brazil, a treasure of the Amazon protected by these brigadeiros.


DULSÃO DO BRASIL WITH BRIGADEIROS

SERVES 6

PREPARATION TIME: 10 min.

COOKING TIME: 2 min.

COOLING TIME: 4 hrs.

INGREDIENTS: 6 Dulsão do Brasil capsules (6 x 40 ml).

For the brigadeiros: 100 g (3.5 oz.) dulce de leche (caramel spread, see recipe on next page) - 200 g (7 oz.) dark chocolate - 100 ml (3.5 fl. oz.) whipping cream - 20 g (0.7 oz.) butter - 50 g (1.8 oz.) chocolate sprinkles.

Break the chocolate into pieces and melt with the cream and butter. Stir until smooth, then add the dulce de leche. Leave to cool and put in the fridge for at least 4 hours. Put the chocolate sprinkles in a bowl. Turn the mixture into balls using two tea spoons, then roll them in the sprinkles and put them back in the fridge. Serve with a Dulsão do Brasil Grand Cru.




ROMA WITH COCONUT AND DULCE DE LECHE BISCUITS

SERVES 6

COOKING TIME FOR THE DULCE DE LECHE (CARAMEL SPREAD): 2 hrs. Prepare the day before if possible.

PREPARATION TIME FOR THE BISCUIT DOUGH: 10 min.

COOLING TIME: 24 hrs.

COOKING TIME FOR THE BISCUITS: 10 min, the next day.

INGREDIENTS: 6 Roma capsules (6 x 40 ml).

For the caramel spread: one 397 g tin of Nestlé condensed milk. For the biscuits: 100 g (3.5 oz.) desiccated coconut - 80 g (2.8 oz.) sugar - 2 egg whites - 20 g (0.7 oz.) plain flour - 40 g (1.4 oz.) melted butter.

Stand the unopened tin of condensed milk in a large saucepan. Cover it with cold water. Bring to the boil, put the lid on and leave to simmer for 2 hours. Keep an eye on the water level and add if required. Then plunge the tin of condensed milk into cold water to stop the cooking process and open it. Keep at room temperature for 24 hours. For the biscuits, beat the egg whites until they foam. Stir in the coconut, sugar, flour and melted butter and put the dough in the fridge for 24 hours. The next day, put a tablespoon of dough on a silicon baking sheet and spread into a circle using the tips of your fingers. Cook the biscuits in the oven for 8 to 10 minutes at 180°C (gas mark 6) and leave to cool. Spread some dulce de leche between two biscuits and serve with a Roma Grand Cru.  




Coconut from the North of Brazil, dulce de leche from the South, brought together by coffee.


VOLLUTO WITH FROMAGE BLANC, LIME AND BRAZIL NUT MOUSSE

SERVES 6

PREPARATION TIME: 10 min.

COOKING TIME: 5 min.

COOLING TIME: 4 hrs.

INGREDIENTS: 6 Volluto capsules (6 x 40 ml).

For the mousse: 500 g (17.6 oz.) fromage blanc - 100 g (3.5 oz.) sugar - the juice of one lime - 2 egg whites - 3 sheets of gelatine or a teaspoon of agar - 80 g (2.8 oz.) Brazil nuts.

Toast the Brazil nuts in a pan without any grease and chop finely. Put to one side. Soak the sheets of gelatine in cold water to soften them. Zest and juice the lime. Boil 100 ml (3.5 fl. oz.) of water with the sugar and lime juice for 5 minutes. Take off heat and add the drained gelatine and grated zest. (If you use agar, follow the instructions on the packet). Beat the egg whites until stiff. Pour three quarters of the boiling syrup over the egg whites while whisking, then fold the fromage blanc into the mixture. Divide the chopped nuts between 6 ramekins and cover them with the fromage blanc mousse. Pour the rest of the lime syrup over them and place in the fridge for 4 hours. Serve with a Volluto Grand Cru.




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



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