THE stunning new Nespresso boutique at The Trafford Centre has opened - and to celebrate, multi-award-winning local chef Andrew Nutter has designed a bespoke menu of savoury and sweet dishes to be paired with Nespresso’s premium Grand Cru coffee.
The Nespresso store on upper Peel Avenue is a unique retail experience, which immerses shoppers in an indulgent, multi-sensorial space where they can discover the entire Nespresso product range whilst enhancing their own coffee expertise.
And by drawing on the rich culinary heritage of the North West and inspired by the brand’s luxurious collection of 16 Grand Crus, Andrew has created a series of beautifully designed dishes to ensure the Art of the Espresso meets the Art of Northern Cuisine.
The menu is crowned with the signature dish we present here – the Nespresso Eccles Cake, the ultimate twist on a Manchester classic which was invented just a stone's throw away from The Trafford Centre.
Containing four shots of espresso,, this traditional treat is given a rich elegance, best complimented with a shot of Nespresso’s Ristretto Grand Cru to match the cake’s coffee-enhanced, fruit-based flavours.
The dishes allow coffee lovers to discover the Grand Crus’ distinct notes and aromas with a menu which can be created at home and expertly matched with pairings endorsed by Nespresso’s coffee experts.
Andrew Nutter explained: “Coffee has the same range of individual notes and aromas as wine, so why not pair it with food? These recipes are easy to make at home but provide coffee lovers like me with a fun way to experience all the coffees available. Like the signature dish: there’s nowt more to Manchester than its Eccles Cakes but in my recipe it takes on new meaning as the Nespresso Ristretto Grand Cru gives it a chic, espresso kick!”
Nespresso Ristretto Coffee and Toffee Eccles Cake
- Serve with Nespresso’s Ristretto Grand Cru -
1 x 397g tin condensed milk
4 espresso cups of Ristretto Nespresso
175g puff pastry
1 egg – beaten
Caster sugar for sprinkling
1) Place the unopened can of condensed milk in a pan of simmering water, simmer for 3 hours and then leave to cool – open and spoon the toffee into a container.
2) Freshly make your 4 espresso cups of Ristretto Nespresso and pour directly into a bowl containing the currants and sultanas, cover with cling film and macerate for 2 hours.
3) Take the puff pastry and roll out thinly, cut into rounds approx. 8-10cm, place a spoonful of marinated sultanas in the centre of each and also a teaspoon of the toffee, fold the pastry over to form a parcel and slightly flatten it.
4) Repeat the process until all the mix is used up. (Any excess toffee can be refrigerated for future usage).
5) Place the cakes on a non-stick mat, brush with some beaten egg and bake in a hot oven at 160°C for 10 minutes sprinkle with some caster sugar and bake for a further 2 minutes.
6) Remove from oven – leave to cool slightly and serve.
POWERFUL AND CONTRASTING:
A blend of South American and East African Arabicas, with a touch of Robusta, roasted separately to create the subtle fruity note of this full-bodied, intense espresso.
For more information visit the Nespresso site.
by JUSTIN WEBB