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) saucepan
  • Prepare the 6 capsules of Livanto or Decaffeinato Intenso Grand Cru in espressos (6x 40 ml)
  • Pour in 50 ml 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


Characteristic

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

Ingredients

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