Coffee mousse
Serves: 6
Ingredients
For the sponge cake:
- 2 eggs
- 50g granulated sugar
- 40g Cake flour
- 10g Cornstarch
- 10g Cocoa
- 10g Butter
- 10g Milk
Coffee mousse
- 1 egg yolk
- 1 egg white
- 40g Granulated sugar
- 100g Milk
- 3 – 5 g instant coffee
- 2tsp Coffee liqueur (I used Kahlua)
- 80g heavy cream
- 4g Gelatin
- 25g Water
Instructions
Sponge cake:
- Preheat your oven to 175ºC / 350ºF.
- Place parchment paper onto a baking tin (about 20cm x 27cm or something with about the same area)
- Sift together the flour, cornstarch and cocoa in a bowl.
- Melt the butter together with the milk in the microwave until the butter has just melted.
- With an electric mixer, whisk the eggs with sugar until thick and pale yellow. Then add the flour mixture and fold in with a spatula.
- Add the butter/milk to the side of the bowl and fold in.
- Pour the mixture into your baking tin and bake for 10-12 minutes on 170ºC 350ºF.
- Let cool completely.
Mousse:
- In a small container, add the gelatin and water. Let the gelatin absorb the water while you proceed.
- Whisk the egg yolk with 20g sugar until thick and pale yellow.
- Heat the milk in a pan with the instant coffee and liqueur. Remove from heat and stir in the gelatin until dissolved.
- Place the bowl with egg yolks in an ice bath (I filled the sink) and little by little add the milk while stirring. Leave it in the ice bath.
- With an electric mixer whisk the egg whites with 10g sugar until it forms stiff peaks.
- Also whisk the cream with 10g sugar until it forms soft peaks.
- Now (with bowl still in cold water) add ⅓ of the egg whites to the yolks and fold in, repeat with ⅓ of the cream and the rest of the egg whites and cream.
- Leave the bowl in ice water for 20 minutes.
Assembly:
- Cut the sponge cake so it will fit in your glasses or containers.
- Scoop mousse into the glasses.
- Chill in the refrigerator for at least three hours (or overnight).
- Decorate with cocoa, some whipped cream and chocolate.
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