A Midsummer Night’s Dream of Coffee

Anybody who knows the star restaurant Kuppelrain knows that Nathalie has always been around in the family business, baking biscuits and having fun in the kitchen. Her heart beats for the sweet enjoyment of this world. After training as a pâtissière she returned to her parents’ business. Meanwhile she has matured into becoming an extremely creative young talent and brings pleasure with her young and creative spirit, which is reflected by her creations with which she does not only discover novelties all the time, but also takes up old things. Thus, a ‘lolly’ may well be provided with some modern fine-tuning. She follows the family philosophy in all respects: she makes something creative of the best local products.

Coffee Lemon Brittle
30 gsugar
10glemon juice
15gCaffè Espresso 100% Arabica Bio

Caramelise sugar with lemon juice until golden brown, add coffee beans, stir together and pour onto a Silpat mat. When the brittle has cooled down, chop coarsely.

Vanilla Parfait
3egg yolks
35 ghoney
70 gsugar
200 mlorganic milk
1/2 vanilla pod
350 gfresh cream

Beat egg yolks with honey and sugar until frothy. Bring milk with the cut vanilla pod and vanilla pulp to the boil, strain and pour into egg yolk mixture. Stir mixture over a medium heat until thickened. Beat egg mixture until cold and fold in whipped cream. Put in mould and freeze.

Coffee Bean Ice-cream
300 gmilk
210 gcream
50 gCaffè Espresso 100% Arabica Bio
1/2vanilla pod
55 gegg yolk
50 gbrown sugar
10 gglucose
70 gwhite chocolate "Opalys"
70 gwhite chocolate "Dulceys"

Bring milk, cream, the half vanilla pod and crushed coffee beans to the boil and leave in the fridge over night. Stir mixture over a medium heat with the yolks, the sugar and the glucose until thickened, pour onto the chopped chocolate and stir. Fill icecream mixture into a Pacojet container and freeze.

Lemon Vanilla Gel and Jelly Cubes
500 mllemon juice
1/2vanilla pod
100 mlwater
6 gagar-agar
50 gsugar

Dilute lemon juice with water, add vanilla pod, put into a saucepan together with agar agar and sugar. Bring to the boil and pour into a vessel. As soon as it has solidified, cut out several little cubes and mix the rest to make a gel.

Coffee Mousse
200 gcream
25 gsugar
20 gCaffè Espresso 100% Arabica Bio
leaf Gelatine

Whisk cream with sugar and beat until cold. Pour
espresso into a bowl. Add the dissolved gelatine,
stir and add the whisked cream. Put mousse into
the desired mould.

Coffee Ganache
100 g Caffè Espresso 100 % Arabica Bio
150 gmilk chocolate "Caramelia"
10 gcoffee liqueur

Finely chop chocolate and pour hot espresso onto it, stir. Then stir in the coffee liqueur, leave the ganache to cool.

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