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Phil Howard, of The Square, at Nespresso Boutique

Rob Weston and Phil Howard, Nespresso with Phil Howard

I can’t admit to knowing everything there is to know about coffee but I can put my hand up and say that I’m a bit of a coffee snob. I drink what I’d like to call “long, black”; but faced with confused expressions at restaurants, it often morphs into an Americano. Mine, homemade via filter…

Pavé of bitter chocolate with burnt orange and Ristretto coffee recipe

Pave of bitter chocolate with burnt orange nd Ristretto coffee

Phil Howard at Nespresso boutique Ingredients: For the base: 25g raisins, chopped 65g crushed Hobnob biscuits 100g praline paste 35g milk chocolate, melted 10g unsalted butter, soft 35g pistachios, roasted and crushed For the jelly: 300ml orange juice 1 double espresso serving of Nespresso Ristretto 150g caster sugar 3 leaves gelatine 2 oranges, zest only For the mousse:…

Brillat Savarin cheesecake with a coffee crust and apricot glaze recipe

Brillat savarin cheesecake with a coffee crust and apricot glaze

Phil Howard at Nespresso boutique Ingredients: For the base: 35g caster sugar 35g demerara sugar 35g plain flour 35g ground almonds 60g unsalted butter 2 capsules of Nespresso Volluto grounds For the cheesecake: 650g fresh Brillat Savarin or cream cheese 100ml double cream 100g caster sugar 1 vanilla pod 1 orange, lemon and lime – zest only 3 eggs 2 yolks…

Tonka bean crème brûlée with hazelnut oil and coffee recipe

Tonka bean crème brûlée with hazelnut oil and coffee

Phil Howard at Nespresso boutique Ingredients: For the brûlée: 500ml double cream 270ml milk 165g egg yolks (about 8) 95g caster sugar 3 Tonka beans For the hazelnut oil and coffee dressing: 75ml serving of Nespresso Fortissio Lungo 75ml extra virgin hazelnut oil 50g caster sugar Demerara sugar to finish Method: To make the brûlée: Place the milk into a…

Breast of duck with a tarte fine of caramelised endive and cherry puree recipe

Breast of duck with a tarte fine of caramelised endive and cherry puree

Phil Howard at Nespresso boutique Ingredients: 5 large Barbarie duck breasts 5 large heads of endive 300g all butter puff pastry 25g unsalted butter 300ml orange juice 50g demerara sugar 50ml vegetable oil 20g Nespresso Cosi grounds 500g cherries, pitted 100ml brown chicken stock 100g caster sugar 50ml Cabernet Sauvignon vinegar Method: Roll out the sheet of puff pastry to…

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