Nespresso Grand Cru Decaffeinato Intenso & Chocolate Cremeux, with Raspberry Gel

Icon - Inspiration - Level
Icon - Time 30 min. Icon - Level Medium

Here is what you need

Ingredients

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500g milk
500g cream
40g egg yolk
40g sugar
200g dark chocolate
40ml Nespresso Grand Cru Ristretto Decaffeinato
500g raspberry puree
3g agar agar
200g dark chocolate
200g coco butter
Coco nibs"

Materials


Let's make it!

1. For the cremeux, warm the milk and cream on the stove. Whisk the egg yolk and sugar together. Add the cream mix to the egg yolk mix and return to the pan. Gently cook while stirring until it gets to 84⁰C degrees. Pass the mixture onto the chocolate and melt. Add 40ml Nespresso Grand Cru Ristretto Decaffeinato. Pipe into moulds and freeze.

2. For the raspberry gel, heat the raspberry puree to 90⁰C. Whisk the agar into the puree and continue to cook for 2 minutes. Place in the fridge overnight. When set, blend to a smooth puree.

3. For the chocolate spray, melt the chocolate and coco butter over a bain marie. Transfer to a paint spraying gun. Take the frozen cremeux out of the moulds and spray with the warm chocolate mixture until completely covered. Place in the fridge to defrost completely.

4. When defrosted, place on a plate with the gel next to it and the coco nibs on top of the gel. Serve."

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Arpeggio Decaffeinato 9 Chart - Intensity
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Nespresso Grand Cru Decaffeinato Intenso & Chocolate Cremeux, with Raspberry Gel

  • Icon - Time 30 min.
  • Icon - Level Medium

Materials


Recommended Nespresso coffees

Ingredients

500g milk
500g cream
40g egg yolk
40g sugar
200g dark chocolate
40ml Nespresso Grand Cru Ristretto Decaffeinato
500g raspberry puree
3g agar agar
200g dark chocolate
200g coco butter
Coco nibs"

Inspirations

Icon - Inspiration - Level

Let's make it!

1. For the cremeux, warm the milk and cream on the stove. Whisk the egg yolk and sugar together. Add the cream mix to the egg yolk mix and return to the pan. Gently cook while stirring until it gets to 84⁰C degrees. Pass the mixture onto the chocolate and melt. Add 40ml Nespresso Grand Cru Ristretto Decaffeinato. Pipe into moulds and freeze.

2. For the raspberry gel, heat the raspberry puree to 90⁰C. Whisk the agar into the puree and continue to cook for 2 minutes. Place in the fridge overnight. When set, blend to a smooth puree.

3. For the chocolate spray, melt the chocolate and coco butter over a bain marie. Transfer to a paint spraying gun. Take the frozen cremeux out of the moulds and spray with the warm chocolate mixture until completely covered. Place in the fridge to defrost completely.

4. When defrosted, place on a plate with the gel next to it and the coco nibs on top of the gel. Serve."

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