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
Ingredients
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- capsules of Livanto or Ristretto Decaffeinato Grand Cru
- dessert apples (150 g/ 5 oz), or cooking apples
- Amaretti (almond biscuits)
- sheets of gelatin
- tablespoons of toasted flaked almonds
- vanilla pods, cut lengthways
- 100 g/ 3.5 oz of brown cane sugar
- 150 g/ 5 oz of whipped cream
- individual dishes
- saucepan (18 cm / 7 in)
- Espresso cups (4x 80 ml/3 oz)
Materials
- individual dishes
- saucepan (18 cm / 7 in)
- Espresso cups (4x 80 ml/3 oz)
How to make this recipe?
- 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/ 7 in) saucepan
- Prepare the 6 capsules of Livanto or Ristretto Decaffeinato Grand Cru in espressos (6x 40 ml / 1
- 5 oz
- Pour in 50 ml/ 1
- 5 oz 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
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Vanilla coffee dessert with apples and almond macaroons
- 15 min.
- Medium
Materials
- individual dishes
- saucepan (18 cm / 7 in)
- Espresso cups (4x 80 ml/3 oz)
Recommended Nespresso coffees
Ingredients
- capsules of Livanto or Ristretto Decaffeinato Grand Cru
- dessert apples (150 g/ 5 oz), or cooking apples
- Amaretti (almond biscuits)
- sheets of gelatin
- tablespoons of toasted flaked almonds
- vanilla pods, cut lengthways
- 100 g/ 3.5 oz of brown cane sugar
- 150 g/ 5 oz of whipped cream
Inspirations
How to make this recipe?
- 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/ 7 in) saucepan
- Prepare the 6 capsules of Livanto or Ristretto Decaffeinato Grand Cru in espressos (6x 40 ml / 1
- 5 oz
- Pour in 50 ml/ 1
- 5 oz 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