- by Chef Didier Girol, ACTIOMEDIA Inc. -
verrines de cafés



While I was enjoying a cup of Piiti Caffè Nero cup of coffee, I thought about this receipe. This coffee, as a drip coffee, is really a desert in itself and even better as a jelly. The chantilly made using the same coffee will definitely suprise you by its mildness.




4 Servings

The day before, preparethe chantilly and the jelly

Pitti Caffè Nero jelly

Ingredients
5013_big 25 g (1/4 cup) Pitti Caffè Nero, coarsly grounded
300 ml (1 1/4 cup) 35% cream
15 ml (1 tablespoon) granulated sugar
2 g (3/4 teaspoon) powdered gelatine (Knoxx)

Preparation
  1. Use one tablespoon of cream to mix with the gelatine to rehydrate it.
  2. Bring to ebulition the remainder of the cream and infuse the coffee in for 2 minutes.
  3. Filter the cream to remove most of the grounded coffee.
  4. Add the sugar and the rehydrated gelatine in the warm cream.
  5. Mix without whipping and let chill.
  6. Cover up and put in the fridge.

Note from the chef
  • I like the Chantilly not too sweet, but you can add twaek to taste by adding sugar to it.

Pitti Caffè Nero jelly

Ingredients
5013_big 350 ml (1 1/2 cup) hot drip Pitti Caffè Nero coffee
60 ml (1/4 cup) water
10 g (3/4 tablespoon) powdered gelatine (Knoxx)
40 g (4 tablespoons) brown sugar

Preparation
  1. Mix gelatine with water, let the gelatine rehydrate.
  2. Add the sugar and the rehydrated gelatine to the hot drip coffee. Mix well.
  3. Pour the mix in a square, air tight, container (Tupper Ware type) and let chill.
  4. Cover and put away in the fridge.
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Nutty chocolate sauce
To prepare the day before or on the day of serving

Ingrédients
80 g (5 tablespoons) 35% cream
50 g dark chocolate Maralumi Michel Cluizel, coarly chopped
50 g (1/3 cup) hazelnuts
* Allergies! You can replace the hazelnuts by chocolate chips

Preparation
  1. Roast the hazelnuts in a pan or in the oven.
  2. Coarsly crush the haze;nuts and reserve at room temperature.
  3. Heat up the cream 45 seconds in the microwave.
  4. Incorporate the chocolate to the cream, whip well until obtaining a smooth sauce.
  5. Pour the sauce in the bottom of the glass casings (approximately 7 oz or less) and put away in the fridge.

Build up your glass casings as follow.
  1. Unmould the gelly and cut in small cubes.
  2. Lay out the hazelnuts in the glass casings over top the chocolate sauce.
  3. Distribute the jelly cubes over top the hazelnuts.
  4. Whip the Chantilly; it has to be firm.
  5. Finish up with a Chantilly rosette and decore with some hazelnuts or chocolate chips.

 

 

Tags: Actiomedia | chocolate | coffee | coffee chantilly | coffee jelly | coffee receipe | Didier Girol | hazelnuts | Pitti Caffè | Pitti Caffè Nero | receipe | recipe