Nespresso Exclusive Selection Kilimanjaro peaberry coffee and Itakaju chocolate

Two Michelin-starred chef Arnaud Bignon of The Greenhouse in Mayfair, London, has teamed up with Nespresso to create a Nespresso Exclusive Selection Kilimanjaro peaberry coffee and Itakaju chocolate recipe.

Ingredients: 

COFFEE PRALINE

12g Nespresso Exclusive Selection Kilimanjaro Peaberry coffee

60g Sugar

24g Water

COFFEE CUSTARD

125g Milk

125g Cream

50g Egg yolk

40g Sugar

10g Coffee praline (made with Nespresso Exclusive Selection Kilimanjaro Peaberry coffee)

WHIPPED CHOCOLATE GANACHE

112g Cream

12g Inverted sugar

12g Glucose

105g Itakuja chocolate

241g Cream

COFFEE CREMEUX

150g Milk

70g Egg yolk

45g Sugar

50g Egg

2g Gelatine

63g Butter

10g Coffee praline (made with Nespresso Exclusive Selection Kilimanjaro Peaberry coffee)

COFFEE ICE CREAM

250g Milk

12.5g Milk powder

87.5g Cream

15g Egg yolk

50g Brown sugar

1.25g Stab 2000 ice cream stabiliser

15g Coffee praline (made with Nespresso Exclusive Selection Kilimanjaro Peaberry coffee)

CHOCOLATE AND COFFEE CREAM

125g Milk

125g Cream

50g Egg yolk

25g Sugar

5g Coffee praline (made with Nespresso Exclusive Selection Kilimanjaro Peaberry coffee)

149g Itakuja chocolate

CRISPY HAZELNUT AND PUFFED RICE

133g Itakuja chocolate

33g Hazelnut

33g Puffed rice

3g Sea salt

4g Gold powder

ITAKUJA COATING

100g Itakuja chocolate

200g Cocoa butter

CHOCOLATE GLAZE

90g Cream

240g Absolut crystal

140g Itakuja chocolate

2g Shining powder

Preparation method: 

COFFEE PRALINE

Bring the sugar and water to 116°C. Add the coffee and start to caramelise.

Once all the coffee beans are well coated let it cool down on a silpat. Blend it in a Thermomix.

COFFEE CUSTARD

Bring the milk, cream and the coffee praline to boil. Blanch the egg yolk and the sugar, add to the liquid and cook at 83°C.

Cool down and put in a tube 1,5cm diameter and 8cm length. Freeze in the blast chiller.

WHIPPED CHOCOLATE GANACHE

Bring the cream, inverted sugar and glucose to boil. Mix it with the melted chocolate. Add the other cream and mix it again.

Keep it in the fridge for one night. Wisk the ganache and put in a 2,5cm diameter and 8cm length tube. Add custard inside the tube and freeze.

COFFEE CREMEUX

Bring the milk and the coffee praline to boil.

Add the egg yolk, sugar and the egg and cook.

Add the gelatine. When the mix is at 45°, add the butter and mix with a hand blender.

Keep it in the fridge.

COFFEE ICE CREAM

Bring the milk and the coffee praline to 45°C. Add all the rest of the ingredients and cook until it reaches 83°.

Blend with a hand blender and it aged for 12 hours.

Put in a pacojet before serving

CHOCOLATE AND COFFEE CREAM

Make a custard cream with the coffee praline. Mix with the chocolate and leave it in the fridge for one night.

CRISPY HAZELNUT AND PUFFED RICE

Melt the chocolate and add all the rest of the ingredients. Shape with a coffee spoon. Leave it to cool down and coat with the gold powder.

ITAKUJA COATING

100g Itakuja chocolate

200g Cocoa butter

CHOCOLATE GLAZE

Bring the cream to boil, add the absolut crystal and the shining powder. Mix with the chocolate. Glaze the tube.

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