When the guys at NESCAFÉ® Dolce Gusto® asked if I was keen to participate in a collaboration I was thinking, errp, do I have enough time, so much to do etc etc, but when they explained the concept to me I was totally sold. Basically they have teamed up with will.i.am to bring awesome music and great coffee together (you can find out more here
) - and the funny thing was that I had just been having this exact same conversation with Rich on our way to the airport for his return trip to Welly. Rich has always sung and has recently become interested in writing lyrics, and getting involved in more of the nitty gritty of music making. Consequently, we were talking about how writing music is just like writing a recipe - you are looking at balance, the subtle things which don’t get noticed but set the foundation, the surprise elements which make it snappy, the mood and vibe - the soul! For me it’s all about balancing sweet/sharp/salty/bitter and umami then looking at textures like smooth/soft/crunchy etc while he is thinking about pitch/tone/tempo, and for both of us we might start with a traditional approach and then bring in something surprising as a twist.
Sooo - what’s this got to do with coffee? NESCAFÉ® Dolce Gusto® were keen to collaborate with the key idea of reinventing a classic - so naturally for me a classic recipe that involves coffee. I instantly thought of taking the standard Italian Affogato and amping it up into a more intense coffee experience, so instead of vanilla ice cream with espresso (the traditional approach) we are building and layering the flavours here - homemade intense coffee and vanilla bean ice cream, topped with a shot of both espresso and vanilla spiced Galliano. To do this I have used the NESCAFÉ® Dolce Gusto® Stelia machine.
Big congratulations to Monica Martinez-Aviles you are the WINNER of the NESCAFÉ® Dolce Gusto® coffee machine and will now be able to whip up your own cafe-style coffee at home with the push of a button! Please contact me via direct message on Facebook so that we can arrange delivery of your machine. Thank you so much to everyone who entered the competition, I really appreciate your enthusiastic entries. Thanks to Monica's entry I will be re-inventing the classic cheesecake in the next two weeks - but I was so excited by the response to this competition I plan to overhaul the good ole Kiwi lamb roast and pavlova and post them before Christmas too! Hope everyone has managed to stay dry this weekend, and have a great week :)
4 NESCAFÉ® Dolce Gusto® Ristretto Ardenza pods using the recommended water measure (just under ½ cup total extra strong coffee)
1 ½ cups whole milk
1 ½ cups cream
1 cup brown sugar
1 vanilla bean, split and seeds scraped out using the tip of a knife
6 egg yolks
6 espresso pods using the recommended water measure
6 shots Galliano
Make the Ristretto Ardenza according to the easy instructions. Pop the coffee in a large saucepan with the milk, cream, half of the brown sugar and the vanilla bean seeds and whisk to combine. While this is heating to a simmer whisk the yolks with the remaining sugar until pale and thick. Add the hot milk mixture to the yolks, whisking as you go, then return the whole lot back into the saucepan and put back on the heat. Whisk continuously for 2 minutes, then swap to a wooden spoon and stir constantly in a figure of eight, to stop the custard catching. As you move the spoon you will be able to feel the mixture start to thicken, and after 7-8 minutes the custard will be thick enough that when you run your finger along the back of the spoon the space where your finger wiped will remain clean...time to pour it into a large jug or bowl. Leave it for 10 minutes to cool then cover the surface with plastic wrap and refrigerate for two hours. Transfer it into an ice-cream machine and churn until almost frozen before popping into a sealable container in the freezer. Freeze for 6 hours or of course - days or weeks in advance!
Scoop ice cream into serving bowls or glasses and serve with a shot of Ristretto Ardenza (for a short intense coffee hit) or espresso (slightly longer pour) and a shot of Galliano for your guests to pour over themselves - nothing like a bit of theatrics to finish a dinner party with a flourish. Serves up to 8
Holy Moly, first ever COMPETITION!!!
I’ve got a NESCAFÉ® Dolce Gusto® machine just like the one above to give away, and it's too easy to enter... To be in the draw to win, just comment below choosing which of these classic recipe you would like me to reinvent (where it says 'post a comment'). I will be drawing one winner on September 25th 2016, and not only will you receive the prize, but I will also reinvent the chosen recipe and pop it on the blog :) The winner will be announced on Facebook and here on the blog, then we can private message for address details, and your NESCAFÉ® Dolce Gusto® machine will be winging it's way to your door! Competition NOW CLOSED :)
A. Sunday roast lamb
Labels: coffee, dessert, spring, summer