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. 0

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.


The abuse of alcohol is dangerous for your health. Please consume in moderation.

Accessories for this recipe

CitiZ Espresso Spoon
Glass Espresso

Characteristics

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