Strawberry Coffee with Opera Cake and Pistachio Amaretto Juice Strawberry Coffee with Opera Cake and Pistachio Amaretto Juice A pastoral chorus of finely tuned flavours creating an edible opera with a coffee leitmotif. 0

Strawberry Coffee with Opera Cake and Pistachio Amaretto Juice

A pastoral chorus of finely tuned flavours creating an edible opera with a coffee leitmotif.

Preparation (8 persons)

  •  Melt the white chocolate with the cream, pour out boiling.
  • Stir the gelatine previously well softened, add the Arpeggio and coffee extract.
  • Fold in whipped cream.
  • Refrigerate.


For the crispy Jivara:

  • Melt the butter and milk chocolate in a Bain Marie.
  • Mix the praline and glittery feuilletine with a beater.
  • Stir the chocolate into the mixture you have made.
     

For the green Sicilian pistachio crumble:

  • Mix the previously roasted pistachios using a blender.

For the Pistachio Amaretto Juice:

  • Combine all ingredients in a saucepan.
  • Bring to the boil.
  • Pass through a sieve.


Assembling the Jivara coffee dessert:

  • Spread the feuillantine between 2 sheets of baking paper over 4 mm.
  • Remove the paper from the top.
  • Place a shape the same size as the sheet of baking paper on top of the feuillantine, which has not yet set.
  • Pour the cut white coffee cream over the feuillantine.
  • Put the dessert in the freezer for 30 minutes.


Preparation of the balsamic vinaigrette:

  • Put the Cucuron olive oil, balsamic vinegar, espresso, lemon juice and caster sugar in a bowl.
  • Mix well using a whisk.
  • Put aside.


Dressing and finishing:

  • Remove the dessert from the freezer, detailing strips 5cm long and 1cm wide.
  • Sprinkle the surface with the pistachio crumble.
  • Design a comma with pistachio sauce on a plate.
  • Place a strip of pistachio dessert on the left side.
  • Season the strawberries with balsamic vinaigrette in a bowl having previously removed the stems and cut them into two.
  • Garnish the dish with a strawberry leaf.

Edouard Loubet

Edouard Loubet

Restaurant: La bastide de Capelongue
1 1 18/20

http://www.capelongue.com
This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M60 min.
Material
1 mixer / blender
1 saucepan
1 sieve
baking paper
1 bowl

Ingredients

For the cream cut with coffee

  • 400 g of cream
  • 400 g of white chocolate
  • 400 g of whipped cream
  • 6 gelatine sheets
  • 4 capsules of Arpeggio Grand Cru
  • 4 tablespoons of trablit

For the pistachio juice

  • 450 g of pistachio paste
  • 350 g of water
  • 15 g of starch potato
  • 10 g of Amaretto

For the pistachio crumble

  • 100 g of green Sicilian pistachios

For the crispy Jivara

  • 400 g of praline
  • 250 g of glittery feuillantine
  • 150 g of milk chocolate
  • 65 g of butter

For the balsamic vinaigrette

  • 1 tablespoon of balsamic vinegar
  • 3 tablespoons of olive oil
  • 1 tablespoon of coffee
  • 1 tablespoon of lemon juice
  • 3 pinches of caster sugar

Trimming

  • 4 trays of Mara des bois or strawberry or Gariguette
<em>Arpeggio</em>
Arpeggio
Intensity : 9
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