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To celebrate the launch Nespresso’s Colombian Terroirs coffee, acclaimed chefs Ben Milgate and Elvis Abrahanowicz of Sydney’s Bodega and Porteno have created a recipe for two bespoke alfajores, a popular Colombian treat.
Biscuit RecipePre-extract the Nespresso Santander Grand Cru from the Nespresso machine using the espresso button. One shot per capsule. Leave coffee to cool before adding to recipe.Beat butter, icing sugar, yolks, espresso, lemon zest and vanilla until combined and lightly creamy.Mix plain flour, corn flour and bi-carb soda together in a separate bowl.Add the flour to the wet mix slowly, until well combined and smooth.Wrap in plastic and allow to rest for an hour in the fridge.Roll out to a 4mm thickness.Stamp out biscuits with a 50mm round cutter.Place on a baking paper lined tray and allow to rest for a further 15 minutes.Bake at 180c for 10mins. When they’re ready, biscuits should be a light colour, not golden or burnt.Compiling the AlfajoresThe flat side of the biscuit should be on the top and the bottom of the biscuit to give a flat / flush finish.Filling One: Fill biscuit with about 5mm worth of Guava Jam. Roll desiccated coconut around the circumference of the biscuit. Then sprinkle the top of the biscuit with coffee from the Cauca Grand Cru capsule.Filling Two: Fill biscuit with about 5mm of Dulce De Leche. Then drizzle top with Valrohna milk chocolate.:
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