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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. Consume with moderation.
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Characteristic
Difficulty
Medium
Medium
Preparation
15min. Chilling time: 3 - 6 hours
15min. Chilling time: 3 - 6 hours
Material
4 individual dishes
1 saucepan (18 cm / 7 in)
4 Espresso cups (4x 80 ml/3 oz)
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
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