The Nespresso Café Gourmand competition in Toronto and Montreal have chosen their winners.
At the Centre for Hospitality and Culinary Arts in Toronto, Ana Cotoros‘ Coffee Bliss and Griotte Mist was selected by Nespresso Café Gourmand competition judge Chef John Higgins, chef director and culinary coordinator at George Brown College, Nespresso Chef Ambassador Romain Avril, Langdon Hall’s Chef Jason Bangerter and Nespresso Canada Vice-President, B2B, Hervé Bellin.
Ana’s layered coffee dessert is composed of Espresso Origin India-milk chocolate crémeux and crunchy almond crumble, topped with coffee and white chocolate mousse, covered with Espresso Decafeinato granita and crispy cocoa nibs nougatine. The accompanying Griotte Mist is composed of Joconde biscuit, a feuilletine insert topped with griotte-Kirsch jelly covered with dark chocolate mousse and chocolate mirror glaze, decorated with a chocolate triangle and an Amarena cherry.
For aspiring young pastry chefs, the competition is a dream come true: the opportunity to work with, and learn from, some of the best in the business, a $5,000 scholarship and your dessert served with Nespresso coffees in restaurants across Ontario. Starting January 26th, Coffee Bliss and Griotte Mist will be showcased at Langdon Hall Country House and the Nespresso Boutique Bar Yorkville. The dish will also be featured on the menu of The Chefs’ House at George Brown College starting February 6.
So what constitutes a winning dessert in 2018? While this dessert may look classic in flavour and taste (think pot de crème, tiramisu and trifle) the technique used was modern and unique. According to Chef Higgins, “Coffee Bliss with Griotte Mist is a little like puff pastry with multiple layers of flavours. It is superb.”
But don’t take his word for it – he’s only cooked for the Queen at Buckingham Palace.
At the Nespresso Café Gourmand competition in Montreal, Anaïs Flèbus impressed the judges with a coffee infused desert named Plaisir Café composed of a pain de gêne with pecans and a crunchy pecan praline. Bahibé chocolate chips, Nespresso Origin Brazil espresso ganache and creamy yogurt and a sea buckthorn gel. For her second treat, she served a macaron topped with sapote favoured mascarpone chantilly, and on top, a sphere composed of creamy Manjari chocolate and sour cherry with an Amarena cherry hidden inside, which paired with the Nespresso Origin Guatemala espresso.
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