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Nespresso in Action at Langdon Hall

How great coffee elevates fine dining, one dish at a time

IN THE KITCHEN AT LANGDON HALL, chef Jason Bangerter inserts a capsule of Ice Intenso (expertly crafted for coffee over ice) into his Aguila machine, sets it to brew, and explains his latest coffee pairing recipe collaboration with Nespresso. The chef has admired the brand for a long time – much longer than his decade at Langdon Hall. He was in fact introduced to it in the nineties, when he was a young chef working at the legendary private club Mosimann’s, in Belgravia, London.

I’d never tasted better coffee – everything about it was perfect, every time, Bangerter recalled. Later I learned it was Nespresso.

Much later, back in Canada, Bangerter started working with the brand – serving their most exclusive Grand Cru coffees, developing savoury recipes, and by special invitation, visiting their main Swiss facility.

“I was so impressed by their quality control,” he recalls.

More than that, he was struck by the innovation of their recycling programs as well as their community initiatives in the countries they buy coffee crops. Because innovation, farming, and conservation have become the calling card of his tenure at Langdon Hall, too.

When Bangerter landed in the kitchen there in 2013, many of its ingredients were imported, nowadays 85% of what shows up on its elegant plates is Ontario-grown. In summer, 90% of their vegetables and greens along with most of their fruits are grown on the property itself. Most of it cultivated, but some foraged. So when Bangerter was thinking of an iced coffee recipe that would reflect both his and Nespresso’s values, he decided on a variation on maple syrup that would better capture the Langdon terroir.

We actually have a lot more black walnut trees on the property than maple

Bangerter explains of the 30 acres of woodland attached to the hotel. So, they tap those to make black walnut syrup – a floral, nutty, and complex syrup that’s become a signature flavour of his kitchen.

Now, Bangerter adds a generous glug of it to the coffee, stirs, tops it with whipped cream, a second drizzle of syrup, and then applies a finishing flourish to his iced latte: a grating of black walnut, which he describes as emitting an aroma like a fermented flower.

“Delicious,” he says.

As are the other recipes and pairings Chef Bangerter came up with to showcase the qualities of select Nespresso coffees. Like a panna cotta infused with Origin India, its woody, spicy, and savoury notes lifted with a Kahlúa-spiked sabayon. And a bouchon cake sweetened with Langdon Hall maple syrup paired with velvety-smooth Nespresso Professional Exclusive Selection Nepal Lamjung.

Chef Jason Bangerter Recipes with Nespresso

Maple Bouchons Paired with Nepal Lamjung

  • 75 g brown sugar
  • 85 g whole eggs
  • 1 g vanilla extract
  • Pinch of salt
  • 85 g maple sugar
  • 50 g all-purpose flour
  • Maple or icing sugar to dust

Make the Maple Bouchons

Heat the oven to 350°F

In a small pot, place the butter over medium-high heat to melt into a simmer and allow the milk solids to caramelize. When the butter begins to brown, remove from the heat and allow to cool to room temperature.

In a medium bowl, whisk together the eggs, vanilla extract, salt and sugar until frothy and fully incorporated. Add the flour in thirds, mixing in a little at a time to form a batter. Whisk in the brown butter.  Scrape the batter into a piping bag and pipe into a greased mold or small cupcake tray. Bake for 10-12 minutes until golden brown and the bouchon is fully cooked. Allow to cool before removing from the mold.

Dust with maple sugar.

Black Walnut Ice Coffee

  • 1 tablespoon black walnut syrup
  • 1 Lungo Ice Intenso
  • 1-2 tablespoons of oat milk
  • ½ cup whipped cream
  • 4 fresh walnuts

Make it COOL

Pour the walnut syrup into a glass and fill it 2/3 with ice cubes.

Fill a second glass with ice cubes, brew a Nespresso Ice Inteno Lungo over the ice and quickly strain the chilled coffee into the first glass.

Pour the oat milk over the coffee. Top the coffee with whipped cream, drizzle with more walnut syrup and grate the fresh walnut over the whipped cream to garnish. Serve with an organic or eco-friendly straw.

*maple can be substituted. Oat milk was used for its nutty flavour profile.

Galapagos Coffee Panna Cotta with Kahlua Sabayon

  • 200 ml 35% cream
  • 100 ml Galapagos Nespresso coffee
  • 40 g sugar
  • ¼ piece of fresh vanilla
  • 1 teaspoon cocoa powder
  • 2 sheets gelatin

Make the Panna Cotta
Bloom the gelatin in a bowl of cold water to soften.
In a medium sauce pan, whisk the cream, coffee, sugar, vanilla and cocoa powder together and heat up over medium heat to just under a simmer to dissolve the sugar and combine the flavours. Turn off the heat.

Remove the softened gelatin form the ice water and squeeze off any excess water. Whisk the gelatin into the warm flavoured cream mixture. Strain the mixture through a fine mesh sieve into a pouring jug. Allow the cream to cool to room temperature then pour the cream into serving dishes and transfer to the refrigerator to cool for 8 hours. This recipe works best if made the night before.

Kahlua Sabayon

  • 45 g sugar
  • 40 ml maple syrup
  • 40 ml Kahlua
  • 3 large egg yolks

Make the Sabayon

Fill a medium sized sauce pan 1/3 the volume with water and bring to a boil over high heat. In a medium sized stainless steel bowl, whisk together the all the ingredients. Place the bowl on top of the pan of boiling water and whisk continuously to cook sabayon over the steam. The eggs will cook and thicken in about 4 minutes. Be careful not to overcook the eggs, the custard will curdle. The sabayon is ready when the texture has become silky and slightly thickened to a soft custard.

To Serve

Spoon the Kahlua Sabayon on top of the Galapagos Panna Cotta. Dust with cocoa powder and enjoy!