Delicious Eilles Roestmeister espresso recipe featuring crispy pastry, tropical fruits, and creamy sauces on a stylish table.
Coffee Starter

Grilled pineapple with espresso yogurt

Prepared with

EILLES KAFFEE RÖSTMEISTER Espresso

1000g Whole bean
Eilles Kaffee Röstmeister Espresso bag, featuring a rich caramel and intense flavour profile, perfect for coffee lovers.
Difficulty Medium
Preparation time 35 minutes
Diet Vegetarian

Ingredients

Servings 2

For the espresso yogurt

Anzahl Zutat
20 g coffee beans EILLES KAFFEE RÖSTMEISTER Espresso
2 small organic limes
250 g Greek yogurt
2-3 TABLESPOONS Maple syrup

For the pistachio and almond crunch

Anzahl Zutat
20 g Pistachios
20 g chopped almonds
3 TBSP. Powdered sugar

In addition

Anzahl Zutat
1/2 small peeled ripe pineapple
10 g melted butter
1 TBSP. Maple syrup
2 stems Mint to decorate

Step by steps Preparation

  1. 1.Step

    Ingredients EILLES KAFFEE Röstmeister Espresso, lime
    Grind the EILLES KAFFEE Röstmeister espresso beans and prepare 3 cl espresso in the portafilter machine. Wash the limes, finely grate the zest and squeeze out the juice. Set aside half of the juice and zest for the pineapple.

  2. 2.Step

    Ingredients Greek yogurt, cooled espresso, maple syrup, lime juice, lime zest, pistachios, almonds, powdered sugar
    Mix the Greek yogurt, cooled espresso, maple syrup, lime juice and zest. Roughly chop the pistachios. Place in a small non-stick pan with the almonds and sieve the powdered sugar over the top. Heat, turning, until the powdered sugar has melted and caramelized.

  3. 3.Step

    Ingredients Pineapple, butter, lime juice, lime zest, maple syrup
    Immediately transfer the mixture to baking paper and spread it out to cool. Be careful, the mixture is hot! Cut the pineapple into long slices. Melt the butter in a small pan. Heat the reserved lime juice, lime zest and maple syrup.

  4. 4.Step

    Ingredients Pineapple, lime juice, espresso yogurt, pistachio-almond crunch, mint
    Heat a grill pan and grill the pineapple for approx. 2 minutes on each side. Brush with the lime juice and turn again briefly. Divide the pineapple between two plates. Serve with the espresso yogurt and pistachio-almond crunch, garnish with mint and serve.