Strawberry Coffee with Opera Cake and Pistachio Amaretto Juice

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

Icon - Inspiration - Chef Icon - Inspiration - Level Icon - Inspiration - Alcohol
Icon - Time 60 min. Icon - Level Difficult

Here is what you need

Ingredients

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  • For the cream cut with coffee
  • 400 g of cream
  • 400 g of white chocolate
  • 400 g of whipped cream
  • gelatine sheets
  • capsules of Arpeggio Grand Cru
  • 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
  • tablespoon of balsamic vinegar
  • tablespoons of olive oil
  • tablespoon of coffee
  • tablespoon of lemon juice
  • pinches of caster sugar
  • Trimming
  • trays of Mara des bois or strawberry or Gariguette
  • mixer / blender
  • saucepan
  • sieve
  • baking paper
  • bowl

Materials

  • mixer / blender
  • saucepan
  • sieve
  • baking paper
  • bowl

Let's make it!

  • 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

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Arpeggio 9 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity
Arpeggio 9 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity

Strawberry Coffee with Opera Cake and Pistachio Amaretto Juice

  • Icon - Time 60 min.
  • Icon - Level Difficult

Materials

  • mixer / blender
  • saucepan
  • sieve
  • baking paper
  • bowl

Recommended Nespresso coffees

Ingredients

  • For the cream cut with coffee
  • 400 g of cream
  • 400 g of white chocolate
  • 400 g of whipped cream
  • gelatine sheets
  • capsules of Arpeggio Grand Cru
  • 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
  • tablespoon of balsamic vinegar
  • tablespoons of olive oil
  • tablespoon of coffee
  • tablespoon of lemon juice
  • pinches of caster sugar
  • Trimming
  • trays of Mara des bois or strawberry or Gariguette

Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Level Icon - Inspiration - Alcohol

Let's make it!

  • 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

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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