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
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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
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
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