Coffee beans composed of:
– homemade ladyfinger biscuits,
– mascarpone cream,
– brown velvet spray,
– milk chocolate coating,
– coffee caramel.
Equipment used
– Silikomart coffee bean mould
– Silikomart foliage stencil
– Ancel 210 bloom gelatine
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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 cream
✔170g mascarpone
✔2 egg yolks
✔2 egg whites
✔50g caster sugar
✔5g milk
✔1 sheet of gelatine (1.5g)
✔1 capful of whisky
Assembly
✔Coffee
Homemade coffee caramel
✔60g caster sugar
✔75g heated single cream
✔18g butter
✔A few drops of coffee extract
Milk/dark chocolate coating
✔Milk chocolate
✔Neutral oil
The recipe
Serves 3
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 sponge to cool, then cut it out using the cutter provided with the Silikomart mould.
Mascarpone cream
✔170g mascarpone
✔2 egg yolks
✔2 egg whites
✔50g caster sugar
✔5g milk
✔1 sheet of gelatine (1.5g)
✔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 whites and yolks into two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar. Add the milk and gelatine mixture and a dash of liqueur. Mix together, then set aside.
In the second mixing bowl, beat the egg whites with an electric mixer, gradually adding the remaining sugar.
Gently fold the egg whites into the mascarpone cream. Assemble the dessert.
Assembly
✔Espresso
Brush the ladyfinger biscuits with the espresso.
Fill your Silikomart Coffee Bean mould with mascarpone mousse.
Add the ladyfinger biscuits soaked in coffee.
Fill your Silikomart mould with the remaining mascarpone mousse.
Place in the freezer for at least 45 minutes.
Homemade coffee caramel
✔60g caster sugar
✔75g heated single cream
✔18g butter
✔A few drops of coffee extract
Melt the sugar in a saucepan. When it has turned a lovely amber colour, remove from the heat and add the heated single cream. Mix well and return to the heat to melt the caramel completely. Remove from the heat and finally add the butter and coffee extract. Leave to cool completely, then spread onto your serving plate using the Silikomart foliage stencil.
Turn out your desserts. Immediately spray three of them with the brown velvet spray, then place them on a serving plate. Keep the remaining coffee beans in the freezer.
Milk/dark chocolate coating
✔Milk/dark chocolate
✔Neutral oil
Coat the remaining coffee beans in milk chocolate by mixing milk chocolate with a little neutral oil or cocoa butter. Once the chocolate has cooled to below 35°C, dip the beans using a wooden skewer or the tip of a knife.
