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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.
Strawberry Coffee with Opera Cake and Pistachio Amaretto Juice
A pastoral chorus of finely tuned flavours creating an edible opera with a coffee leitmotif.
60 min.
Difficult
Here is what you need
Ingredients
8
- 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
How to make !
- 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
Original
Arpeggio
9
Arpeggio Decaffeinato
9
Arpeggio
9
Arpeggio Decaffeinato
9
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Strawberry Coffee with Opera Cake and Pistachio Amaretto Juice
- 60 min.
- 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
How to make !
- 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