Vanilla Coffee Dessert with Apples and Almond Macaroons

Vanilla Coffee Dessert with Apples and Almond Macaroons

A captivating range of perfectly matched textures and flavours make this vanilla coffee dessert a standout.

15 min. Medium

Here is what you need

capsules of Livanto or Ristretto Decaffeinato Grand Cru
dessert apples (150 g), or cooking apples
Amaretti (almond biscuits)
sheets of gelatin
tablespoons of toasted flaked almonds
vanilla pods, cut lengthways
100 g of brown cane sugar
150 g of whipped cream

Let's make it!

Soak the gelatin in cold water, until it becomes soft Peel the apples, core and cut into 12 slices Cut the vanilla pods in half lengthways and scrape out the seeds Place the brown cane sugar, vanilla seeds and two of the sliced vanilla pods into a (18 cm) saucepan Prepare the 6 capsules of Livanto or Ristretto Decaffeinato Grand Cru in espressos (6x 40 ml) Pour in 50 ml of water, bring to a boil and let the sugar caramelise; then add the espressos Add the apple slices Cook on a low heat for 10 minutes Add the drained gelatin to the mixture and let it dissolve, stirring gently Cool and place in the refrigerator Once the gelatin has set, remove the apple slices and vanilla pods and cut the jelly dessert into small cubes Cut the amaretti in half and place them into individual dishes Add the small cubes, apple slices and half the whipped cream Sprinkle with the toasted flaked almonds Decorate with the remaining whipped cream and remaining vanilla pods An espresso can be poured over the dish for a smoother, richer coffee dessert

Recommended Nespresso coffees

Livanto 6

Ristretto Decaffeinato 10

Livanto 6

Ristretto Decaffeinato 10

Discover more Nespresso coffees

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Materials

individual dishes
saucepan (18 cm)
Espresso cups (4x 80 ml)
CitiZ Espresso
Premium Espresso, Gold Ring
Premium Espresso, Plantium Ring
Ritual Espresso Spoon
Ritual Espresso
Premium Espresso Cups
CitiZ Espresso Spoon

Recommended Nespresso coffees

Ingredients

capsules of Livanto or Ristretto Decaffeinato Grand Cru
dessert apples (150 g), or cooking apples
Amaretti (almond biscuits)
sheets of gelatin
tablespoons of toasted flaked almonds
vanilla pods, cut lengthways
100 g of brown cane sugar
150 g of whipped cream

Inspirations

Let's make it!

Soak the gelatin in cold water, until it becomes soft Peel the apples, core and cut into 12 slices Cut the vanilla pods in half lengthways and scrape out the seeds Place the brown cane sugar, vanilla seeds and two of the sliced vanilla pods into a (18 cm) saucepan Prepare the 6 capsules of Livanto or Ristretto Decaffeinato Grand Cru in espressos (6x 40 ml) Pour in 50 ml of water, bring to a boil and let the sugar caramelise; then add the espressos Add the apple slices Cook on a low heat for 10 minutes Add the drained gelatin to the mixture and let it dissolve, stirring gently Cool and place in the refrigerator Once the gelatin has set, remove the apple slices and vanilla pods and cut the jelly dessert into small cubes Cut the amaretti in half and place them into individual dishes Add the small cubes, apple slices and half the whipped cream Sprinkle with the toasted flaked almonds Decorate with the remaining whipped cream and remaining vanilla pods An espresso can be poured over the dish for a smoother, richer coffee dessert

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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