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Recipes

Coupe Café-Amande

By Nespresso
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CAVANAUGH

Crunchy, toasty, and sugary sweet, this unique dessert gets an added kick from Nespresso Variations Paris Madeleine coffee, developed by chef Daniel Rose for our Paris in New York dinner.

Recipe information

  • Yield

    2 servings

Ingredients

For the nougatine:

¾

cup water

2

¼ cups sugar

½

cup glucose

3

cups slivered almonds, lightly toasted

For the granite café-amande:

1

cup Nespresso Variations Paris Madeleine coffee

2

Tbsp. sugar

¼

cup amaretto (almond liquor)

Need to make a substitution?

Preparation

  1. For the nougatine:

    Step 1

    Bring the water, sugar, and glucose to a boil in a medium saucepan. As the sugar begins to caramelize, add the slivered almonds and continue to cook until golden brown.

    Step 2

    Spread the mixture on a nonstick pan and leave to cool and harden. Once cool, roughly chop the nougatine.

  2. For the granite café-amande:

    Step 3

    Mix all the ingredients together in a large measuring cup. Pour into a loaf pan and transfer to the freezer. Once frozen, scrape the frozen Nespresso coffee ice with a fork to make a granite.

    Step 4

    Serve with the chopped nougatine over vanilla ice cream.

    Step 5

    Recipe by chef Daniel Rose