Ultimate

Coffee Creation A collection of espresso based ultimate recipes

60
min.
For
8 person(s)
Difficulty
Difficult

Strawberry Coffee with Opera Cake and Pistachio Amaretto Juice

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

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

Materials

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

Preparation

  • 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

Advised Grands crus

Arpeggio
INTENSITY : 9
Arpeggio Decaffeinato
INTENSITY : 9

Edouard Loubet

La bastide de Capelongue

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