This is not your average bread and butter. At our Paris in New York dinner, chef Daniel Rose whipped up this decadent concoction using Nespresso Paris Black coffee.
Recipe information
Yield
2 servings
Ingredients
1
1
4
4
2
2
2
1
For candied coffee beans:
10
1
Need to make a substitution?
Preparation
Step 1
Place 1 cup of Nespresso coffee in a small bowl and sprinkle the gelatin over top. Let sit for 5 minutes. Bring the Port, sugar, and remaining Nespresso coffee to a boil in a small saucepan. Remove the pan from the stove and add the Nespresso coffee and gelatin mixture. Whisk until gelatin is dissolved.
Step 2
Combine the foie gras and butter in the bowl of a food processor. Process until smooth. Pour in the Nespresso coffee and Port mixture, season with salt and pepper, and blend until smooth. Chill the mixture in the refrigerator until well chilled and set up. Spoon onto the toasted brioche and top with the candied coffee beans.
For candied coffee beans:
Step 3
Pulse the coffee beans in a coffee grinder once or twice until they are just lightly crushed.
Step 4
Place the crushed beans in a fine mesh sieve to eliminate the very small pieces or dust. Heat the sugar in a small nonstick pan over medium heat. As the sugar melts and caramelizes slightly, add beans and roll in sugar until coated. Remove from the heat.
Step 5
Recipe by chef Daniel Rose