Coffee and mascarpone
– mascarpone mousse,
– spoon biscuits,
– coffee beans mousse,
– cocoa powder.
Equipment used
– Silikomart Essenziale mould
– Silikomart coffee bean mould
– Ancel 210 Bloom gelatine (gold grade)
– Baking paper
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Ingredients
Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔15g plain flour
✔15g cornflour
✔+ icing sugar
Baking
180°C – 8 to 10 minutes
Mascarpone mousse
✔90g mascarpone
✔1 egg yolk
✔1 egg white
✔30g caster sugar
✔7g milk
✔1g gelatine
✔1 capful of whisky
Coffee mousse
✔45g single cream
✔coffee extract
✔12g white chocolate
✔1 egg yolk
✔15g sugar
✔100g cold single cream
✔2g gelatine
cocoa powder
The recipe
Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔15g plain flour
✔15g cornflour
✔+ icing sugar
Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, gradually adding the sugar. Then add the egg yolks. Gently fold in using a spatula. Sift the flour over the mixture. Mix again.
Fill a piping bag fitted with a plain nozzle. Pipe the spoon biscuits onto a sheet of baking paper.
Dust with icing sugar. Bake at 180°C for 8 to 10 minutes.
Leave the biscuits to cool, then cut them out using a round cutter with a diameter smaller than your mould.
Mascarpone mousse
✔90g mascarpone
✔1 egg yolk
✔1 egg white
✔30g caster sugar
✔7g milk
✔1g gelatine
✔1 capful of whisky
Place the gelatine sheet in a large bowl of cold water for about ten minutes. Pour the milk into a small bowl and heat it in the microwave. Add the softened and squeezed gelatine. Mix and set aside.
Separate the egg white from the yolk into two separate bowls. Using an electric mixer, beat the yolk with the mascarpone and half the sugar. Add the milk and gelatine mixture, and the capful of whisky. Mix and set aside.
In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining sugar. Gently fold the egg whites into the mascarpone mixture.
Assembly
Fill the Silikomart Essenzial 80 silicone mould with mascarpone mousse. Place a ladyfinger soaked in coffee on top. Chill, then freeze for at least 4–5 hours.
Coffee mousse
✔45g single cream
✔coffee extract
✔12g white chocolate
✔1 egg yolk
✔15g caster sugar
✔100g cold single cream
✔2g gelatine
Place the gelatine sheet (2g) in a large bowl of cold water. In a mixing bowl, whisk the egg yolk with 15g caster sugar. Heat the milk and coffee extract in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring continuously. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and add the gelatine, stirring well.
Pour the hot custard over the white chocolate, stirring with a whisk until it has melted. Set aside.
Whip the very cold single cream with an electric whisk and fold it into the cream (once it has cooled slightly to below 30°C) using a spatula.
Fill the Silikomart coffee bean silicone mould with coffee mousse (I didn’t fill them completely – 20–25g) and place in the freezer for at least 2 hours.
Dressage
Turn out the mascarpone and coffee desserts and immediately spray them with brown velvet spray. Place them on your serving plate.
Turn out the coffee beans (2 per plate) and place them on your plate as well. Chill until ready to serve.
