GOURMET COFFEE

tropical

TREATS

BRAZIL IS HOME TO A CARNIVAL OF COLOURS, SOUNDS AND FLAVOURS, FROM SMOOTH AND SWEET TO TANGY AND REFRESHING. YOU’LL FIND THEM HERE IN THESE SELECT RECIPES, ALL MADE TO BE SAVOURED WITH NESPRESSO GRANDS CRUS.

By Marie Leteuré Photos Jérôme Bilic

PASSION FRUIT MOUSSE & VOLLUTO DECAFFEINATO

SERVES SIX PREPARATION TIME: 20 minutes COOKING TIME: 3 minutes REFRIGERATION TIME: 4 hours INGREDIENTS: 6 capsules of Volluto Deca einato (6 x 40 ml). For the recipe: 20 passion fruit - 12 tbsp. water - 100 g sugar - 6 gelatine sheets (12 g) - 20 cl single cream - 200 g diced fruit (mango, strawberries, kiwi). Cut the passion fruit in half, scooping the pulp into a sieve as you go, pressing pulp with the back of a spoon to squeeze out all the juice. n Soften gelatine in a bowl of cold water. n Boil the 12 tbsp. water and sugar for 3 minutes. n Remove from heat, add the drained gelatine, then the passion fruit juice, and let cool. n Whip the cream, then fold gently into the mixture. Pour into small bowls or cups and refrigerate for 4 hours. n Garnish with diced fruit just before serving. n Serve with a

View Collection Espresso cups (Nespresso).

Volluto Decaffeinato Espresso.

A PERFECT MATCH: A creamy recipe of milk and fruit that brings out Volluto’s fruity note: it’s the ideal taste combination!

DOCE DE ABACATE & LIVANTO

SERVES SIX PREPARATION TIME: 20 minutes COOKING TIME: 5 minutes REFRIGERATION TIME: 2 hours INGREDIENTS: 6 capsules of Livanto (6 x 40 ml). For the recipe: 4 ripe but rm avocados - 40 g cane sugar - 2 limes. For the crumble: 50 g our - 50 g ground almonds - 50 g butter - 50 g cane sugar - 30 g grated coconut. Preheat oven to 200° C (gas mark 6). n Blend all crumble ingredients until the mixture is crumbly. n Spread on a baking sheet lined with parchment paper and bake about 5 minutes until golden brown. Remove from oven and set aside. n Cut the avocados in half, remove the seeds and place the flesh in a food processor bowl with the sugar and lime juice and peels, and blend until smooth and creamy. n Divide the avocado cream into serving glasses and refrigerate 2 hours. Sprinkle crumble on top before serving. n Serve

Pixie Livanto cup (Nespresso).

with a Livanto Espresso.

A PERFECT MATCH: The Livanto’s grain and caramel notes echo the sweetness of the dessert, and the coffee’s final fruity note prolongs the fresh feeling of the lime.

BOLO CREMOSO DE MILHO VERDE & ARPEGGIO

SERVES SIX PREPARATION TIME: 20 minutes COOKING TIME: 45 minutes INGREDIENTS: 6 capsules of Arpeggio (6 x 40 ml) - 6 x 30 ml frothed milk - 6 x 30 ml drinkable coconut milk a few pieces of orange peel. For the recipe: 500 g drained canned/ jarred corn - 3 eggs - 250 g sweetened condensed milk - 20 cl coconut milk - 40 g cornmeal - 7 g baking powder. Preheat oven to 180° C (gas mark 4). Line a rectangular baking pan with parchment paper. n Place the ingredients in a food processor bowl and mix in spurts for a few seconds, as the preparation must not become too liquefied. n Pour into pan and bake 45 minutes. Let cool completely and cut into small, regularly sized pieces.

n Serve with a Cappuccino made with an Arpeggio Espresso: prepare the coffee (40 ml), add 30 ml of frothed milk, then 30 ml of coconut milk and a pinch of grated orange peel.

A PERFECT MATCH: The bold flavour of this dessert calls for a delicious, full-flavoured beverage, like this Arpeggio made cappuccino-style with coconut milk and citrus zest.

Pure Collection Espresso cup (Nespresso).

ROMEU E JULIETA CAKE & CIOCATTINO

SERVES SIX PREPARATION TIME: 20 minutes COOKING TIME: 1 minute REFRIGERATION TIME: 4 hours INGREDIENTS: 6 capsules of Ciocattino (6 x 40 ml) - 6 x 1 pinch red Kampot pepper or Sichuan pepper (optional). For the recipe: 180 g biscuits - 80 g melted butter - 500 g fromage frais (for cheesecake) - 100 g sugar - 1 lime - 8 gelatine sheets (16 g) - 20 cl whipping cream - 200 g guava jam. Soak the gelatine in cold water to soften. n Chop the biscuits, add butter, then pack the crumbs into the bottom of a round cake pan lined with plastic wrap. n Drain the gelatine and melt 2 seconds in the microwave. n Blend the fromage frais and sugar with a rubber spatula. Add the lime juice and peel, gelatine, whipped cream and 2 tbsp. of jam. n Spread the mixture into the mould and refrigerate. Heat the remaining jam for a few seconds, let cool slightly, then pour over the top of the cake. Refrigerate at least 4 hours. (This recipe can also be used to make individual cakes.)

n Serve with a Ciocattino Espresso, optionally topped with a pinch of hot pepper.

A PERFECT MATCH: The cocoa powder flavour of the Ciocattino balances the dessert’s sweetness. For a spicier, woodier effect, the pinch of pepper will work wonders.

DOCINHOS DE CAIPIRINHA & COSI

SERVES SIX PREPARATION TIME: 15 minutes COOKING TIME: 50 minutes REFRIGERATION TIME: 4 hours INGREDIENTS: 6capsulesofCosi(6x40ml) -6x80gcrushedice-6x1tbsp.cane sugarsyrup-6x2tbsp.limejuice. For the recipe: 400 g sweetened condensed milk - 20 g + 10 g butter - 50 ml cachaça - 1 lime - 60 g grated coconut. Zest the lime and mix it with the coconut. n In a saucepan, heat the condensed milk with the butter over low heat for 30 to 40 minutes, stirring constantly. n When the milk comes away clean from the sides of the saucepan, add the cachaça, 2 tbsp. lemon juice and stir again 5 to 10 minutes. n Pour into a bowl, let cool and refrigerate. n With lightly buttered hands, form balls, then roll balls in coconut. Place in small paper

Pure Collection Recipe glass and spoon (Nespresso).

candy cups. n Prepare a Caipirinha coffee (alcohol-free) with a Cosi Espresso: place the ice in the Recipe glass with the cane syrup and lime juice, then add the coffee and stir.

A PERFECT MATCH: The bracing freshness of this Cosi beverage counterbalances the smooth, creamy sweetness of the dessert.

BRAZILIAN PUDDING & ENVIVO LUNGO

SERVES SIX PREPARATION TIME: 15 minutes COOKING TIME: 1 hour INGREDIENTS: 6 capsules of Envivo Lungo (6 x 110 ml) - 6 x 20 ml cold milk. For the recipe: 200 g stale bread - 60 cl milk - 300 g cane sugar - 8 tbsp. water - 6 eggs - 50 g melted butter - 1 vanilla bean - 1 tsp. of cinnamon - 80 g cornmeal - 2 capsules of Envivo Lungo (2 x 110 ml) - 30 g toasted grated coconut. Soak the bread in half the milk. n Add 150 g of the sugar to the water and boil until it becomes an amber-coloured caramel. Pour the caramel into a round cake pan, let cool. n In a blender, mix the eggs, remaining sugar, butter, seeds from the vanilla bean, cinnamon, cornmeal and the bread. Add the 2 coffees and remaining milk, blend again for a few seconds, then pour over the caramel. n Place the pan into a larger pan halffilled with hot water, cover with foil and bake 55 minutes in an oven preheated to 180° C (gas mark 4), removing the foil 15 minutes before the end of the cooking time. n Turn out and sprinkle with coco-

nut. n Serve with an Envivo Lungo prepared with 20 ml of cold milk.

A PERFECT MATCH: The sweetness of the cinnamon custard combined with the intensity of the new Lungo made with milk brings out the coffee’s final, spicy note.