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Café Viennois  & CHOCOLATE CUPCAKE



SERVES 6 - PREPARATION TIME: 15 min - COOKING TIME: 25 min



For 1 café Viennois: 2 Roma capsules (2 x 40 ml) – 4 tablespoons of hot milk – 2 tablespoons of vanilla syrup – 2 tablespoons of whipped cream – 1 teaspoon of grated chocolate.



For the cupcakes: 50 g (4 oz) dark chocolate – 80 g (1 oz) butter – 5 eggs – 125 g (4½ oz) sugar – 75 g (2½ oz) runny honey – 80 g (3 oz) ground almonds – 120 g (4 oz) plain flour – 20 g (¾ oz) cocoa powder – 1 sachet baking powder – 120 g (4 oz) crème fraîche.



For the cream: 100 g (3½ oz) soft butter – 200 g (7 oz) icing sugar – 2 tablespoons of bubble gum syrup.



Pre-heat the oven to 180 °C (gas mark 6). Break up and melt the chocolate and butter in a bain-marie. Beat the eggs, sugar and honey together until the mixture doubles in size and starts to turn white. Add the almonds, flour, cocoa powder, baking powder and the cream and melted chocolate/butter mixtures. Mix together well, pour into cupcake moulds and bake for 20-25 min. Remove from the oven and leave to cool.



For the cream, place the butter, icing sugar and bubble gum syrup in a food processor and mix until the cream is smooth. Decorate each cupcake with the cream using an icing bag. For each café viennois: pour the vanilla syrup into a glass, add the two cups of Roma, then the frothed milk and the whipped cream, and sprinkle with chocolate shavings.




STRAWBERRY SMOOTHIE & FROZEN YOGHURT WHOOPIE PIES



SERVES 6 - PREPARATION TIME: 20 min - COOKING TIME: 10 min - STANDING TIME: 20 min



For 1 smoothie: 6 strawberries – 1 scoop of strawberry sorbet – 1 tablespoon of sugar cane syrup – 1 Vivalto Lungo capsule (110 ml) – 2 ice cubes.



For the whoopie pies: 120 g (4 oz) soft butter – 150 g (5 oz) muscovado sugar – 1 egg – 250 g (9 oz) plain flour – 1 teaspoon of baking powder (7 g) – 1 teaspoon of bicarbonate of soda (7 g) – 2 pinches of salt – 125 ml (4 fl oz) fermented milk (or 100 ml (3½ fl oz) milk and 50 g (1¾ oz) natural yoghurt) – 1 teaspoon of ground vanilla.



For the filling: 500 ml (17 fl oz) frozen yoghurt.



Pre-heat the oven to 180 °C (gas mark 6) and cover the oven tray with grease-proof paper. Beat the whole egg with the butter and the muscovado sugar until the mixture rises, then add the flour, baking powder, bicarbonate of soda, salt, vanilla and fermented milk. Mix well, then separate into small portions on the tray (approx. 1 tablespoon each). Cook for approximately 10 min then remove to cool. Add the frozen yoghurt filling and place in freezer. Remove from freezer 20 min before serving. For each smoothie, wash the strawberries, drain and place them in a blender with the sorbet, the syrup, the ice cubes and the Vivalto Lungo. Then blend at maximum power until the smoothie is frothy.




ARPEGGIO AMERICANO & PASTRAMI SANDWICH



SERVES 6 - PREPARATION TIME: 10 min



For 1 Americano: 2 Arpeggio capsules (2 x 40 ml) – 200 ml (7 oz) hot water.



For the sandwiches: 6 bagels or granary rolls – 250 g (9 oz) coleslaw – 1 bunch salad shoots – 6 thin slices of pastrami (cured beef).



Cut open the bagels in two, spread on the coleslaw, the salad shoots and the pastrami, then close the sandwich and push down firmly. Serve with an Americano, by pouring 2 cups of Arpeggio into a large glass and adding the hot water.  




Dulsão do Brasil frappé & ENERGY BARS



SERVES 6 - PREPARATION TIME: 10 min - COOKING TIME: 20 min



For 1 frappé coffee: 1 Dulsão do Brasil capsule (40 ml) – 150 g (5 oz) of crushed ice – 2 tablespoons of hazelnut syrup.



For the energy bars: 125 g (4½ oz) of raw almonds (with the skin) – 150 g (5 oz) stoned dates – 100 g (3½ oz) dried cranberries – 1 teaspoon of cinnamon – 2 capsules of Dulsão do Brasil (2 x 40 ml) – 25 g (1 oz) icing sugar.



Pre-heat the oven to 180 °C (gas mark 6). Blend the almonds in the food processor until a powder texture is obtained. Add the dates, cranberries and cinnamon and blend to a doughy texture. Pour in the 2 cups of Dulsão do Brasil and blend for a few more seconds. Spread the mixture in a rectangular baking or cake tin lined with grease-proof paper, pack it down well and dust with icing sugar. Cook for 20 min and allow to cool in the oven. Cut out into bars or small squares. Pour the hazelnut syrup into each large glass, mixing the crushed ice evenly. Pour the cup of Dulsão do Brasil on top. Stir well and serve.



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



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