When we challenged Hervé Palmieri, author of the Hervé Cuisine blog, to find the perfect dessert to go with a strong Café Royal espresso, we received a recipe for a pistachio-and-raspberry no-bake cheesecake with delicate vanilla notes ... enough to make even the Eiffel Tower melt!
Coffee is a very complex drink that does not go well with all desserts. The perfect pairing of coffee and dessert can indeed differ depending on the coffee’s intensity, origin and the way it is prepared, making it a true playground for a chef’s culinary exploration. In fact, there are no fewer than 1,000 different flavours in roasted coffee. Something to give us food for thought.
Did you mention pairing?
The art of food pairing is relatively new – a trend that was started by Heston Blumenthal in 2007. This culinary concept has revolutionised the rules of haute cuisine and is based on the idea that different combinations of food work well together if they share common properties in terms of taste. Straddling the fields of gastronomy and science, it has produced some surprising matches, such as white chocolate and caviar, veal and tuna, strawberry and avocado as well as other culinary oddities.
Pairings with coffee
If we go by the lessons of food pairing, coffee paired with beef, peanuts or even beer has resulted in some daring recipes . Hervé, in turn, has chosen to highlight the aromas of the intense Doppio Espresso from the Italian Edition collection with delicate pistachio flavours and vanilla notes – and hence the Modern Rouge was born!
100 g mascarpone
100 g single cream (30% fat)
100 g fromage frais
1 vanilla pod
50 g sugar
200 g raspberries
150 g shortbread
50 g pistachio (powdered)
30 g melted margarine or butter
1 tbsp water
15 minutes of preparation, 4 hours to let the cheesecake set
6 round cake rings, salad bowl, food blender or whisk, acetate sheets
Preparing the cheesecake
1. Create the cheesecake bases by mixing the shortbread and then blending the resulting powder with the pistachio powder. Add the water and the melted margarine/butter and mix until you obtain the consistency of a crumble.
2. Divide this between the individual cake rings and press down firmly to form the base. Place in the fridge for 15 minutes.
3. Chill the cream, mascarpone and fromage frais for 15 minutes. Whisk the chilled cream and mascarpone, and then add the fromage frais, vanilla and sugar.
4. Place the mixture in the cake rings, ideally using acetate sheets to ensure a clean finish.
5. Smooth the top of the cheesecakes and allow to set in the refrigerator for 4 hours.
6. Remove from the moulds and decorate with raspberries and chopped pistachios.
Now there is just one more thing left to do: enjoy your dessert together with a cup of Doppio Espresso!