Vanilla coffee dessert with apples and almond macaroons
Nespresso
Nespresso
A captivating range of perfectly matched textures and flavours make this vanilla coffee dessert a standout.
Preparation (4 persons)
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Soak the gelatin in cold water, until it becomes soft.
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Peel the apples, core and cut into 12 slices.
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Cut the vanilla pods in half lengthways and scrape out the seeds.
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Place the brown cane sugar, vanilla seeds and two of the sliced vanilla pods into a (18 cm/ 7 in) saucepan.
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Prepare the 6 capsules of Livanto or Decaffeinato Intenso Grand Cru in espressos (6x 40 ml / 1.5 oz.
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Pour in 50 ml/ 1.5 oz of water, bring to a boil and let the sugar caramelise; then add the espressos.
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Add the apple slices.
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Cook on a low heat for 10 minutes.
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Add the drained gelatin to the mixture and let it dissolve, stirring gently.
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Cool and place in the refrigerator.
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Once the gelatin has set, remove the apple slices and vanilla pods and cut the jelly dessert into small cubes.
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Cut the amaretti in half and place them into individual dishes.
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Add the small cubes, apple slices and half the whipped cream.
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Sprinkle with the toasted flaked almonds.
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Decorate with the remaining whipped cream and remaining vanilla pods.
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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.
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