Vanilla coffee dessert with apples and almond macaroons Vanilla coffee dessert with apples and almond macaroons A captivating range of perfectly matched textures and flavours make this vanilla coffee dessert a standout. 5

Vanilla coffee dessert with apples and almond macaroons

A captivating range of perfectly matched textures and flavours make this vanilla coffee dessert a standout.

Preparation (4 persons)

  • Soak the gelatin in cold water, until it becomes soft.
  • Peel the apples, core and cut into 12 slices.
  • Cut the vanilla pods in half lengthways and scrape out the seeds.
  • Place the brown cane sugar, vanilla seeds and two of the sliced vanilla pods into a (18 cm/ 7 in) saucepan.
  • Prepare the 6 capsules of Livanto or Decaffeinato Intenso Grand Cru in espressos (6x 40 ml / 1.5 oz.
  • Pour in 50 ml/ 1.5 oz of water, bring to a boil and let the sugar caramelise; then add the espressos.
  • Add the apple slices.
  • Cook on a low heat for 10 minutes.
  • Add the drained gelatin to the mixture and let it dissolve, stirring gently.
  • Cool and place in the refrigerator.
  • Once the gelatin has set, remove the apple slices and vanilla pods and cut the jelly dessert into small cubes.
  • Cut the amaretti in half and place them into individual dishes.
  • Add the small cubes, apple slices and half the whipped cream.
  • Sprinkle with the toasted flaked almonds.
  • Decorate with the remaining whipped cream and remaining vanilla pods.
  • An espresso can be poured over the dish for a smoother, richer coffee dessert.

This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.
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Accessories for this recipe

CitiZ Espresso Spoon
Glass Espresso

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Characteristic

Medium
Difficulty
Medium
Preparation
PT20M15min. Chilling time: 3 - 6 hours
Material
4 individual dishes
1 saucepan (18 cm / 7 in)
4 Espresso cups (4x 80 ml/3 oz)

Ingredients

  • 6 capsules of Livanto or Decaffeinato Intenso Grand Cru
  • 2 dessert apples (150 g/ 5 oz), or cooking apples
  • 6 Amaretti (almond biscuits)
  • 5 sheets of gelatin
  • 2 tablespoons of toasted flaked almonds
  • 4 vanilla pods, cut lengthways
  • 100 g/ 3.5 oz of brown cane sugar
  • 150 g/ 5 oz of whipped cream
<em>Livanto</em>
Livanto
Intensity : 6
Order
<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
Order