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.
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
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.