Serves : 6
Preparation time: 15 minutes
Cooking time : 7 minutes
Chilling time : 4 hours
Ingredients
- 250 ml (51 cups) Nespresso Melozio coffee
- 500 ml (2 cups) 35% cream
- 125 ml (1/2 cup) sugar
- 1 vanilla pod, split in half
- 1 lemon, zest
- 1 pinch salt
- 4 gelatine leaves, soaked in cold water (8 g powder)
Preparation
- Heat the coffee and cream in a saucepan. Add the sugar, vanilla seeds, lemon zest and pinch of salt. Leave to simmer for 5 minutes, stirring with a spatula.
- Add the wrung-out gelatine leaves and stir, allowing the gelatine leaves to melt in the hot liquid.
- Pour the liquid into a serving container or silicone mold. Refrigerate for 4 hours.
- Just before serving, garnish with ladyfinger crumble and a dash of coffee coulis.
