Coffee Expertise
Recurring Order
Nespresso Tiramisu
Recipe includes the allergens egg, milk (mascarpone and cream) and almonds
Mascarpone Mousse
PATE AU BOMBE
INGREDIENTS
- 4 medium egg yolks
- 100g Caster sugar
- 100ml water
- 250g Mascarpone
- 25g Whipping cream (Mix the Mascarpone and Whipping cream until smooth)
- 5g Bronze leaf gelatine (soaked in ice water)
- 50g Disaronno liqueur
- 200g whipping cream (semi whipped)
- 50g whipping cream
METHOD
1. Add the egg yolks into a mixer and whisk for 10 minutes on a high speed.
2. Take sugar and water, in a small pan to 118°c, then slowly pour onto the whisked yolks, whilst still whisking, slowly increase the speed and whisk for a further 3 minutes.
3. Melt the soaked gelatine in the 50ml of the whipping cream, pour through a fine sieve onto the pate au bombe (egg yolk mixture), then lightly fold in the 200ml of whipping cream and lastly, add the Disaronno.
4. Pour into moulds (ideally silicon half sphere moulds, approx. 60mm in diameter) and freeze for 10 hours.
*To make this vegetarian remove gelatine
ALMOND FOAM
INGREDIENTS
- 225g milk
- 112g double cream
- 12.5g sugar
- 50g flaked almonds
- 1g Gelatine (soaked in ice water)
- 25g Disaronno
METHOD
1. Toast the almonds until light brown; heat the milk and cream with the sugar and add the warm almonds, then cover with film. Allow to infuse for 1 hour.
2. Pass through a fine sieve and add soaked gelatine and Disaronno.
3. Pour into ISI cream whipper and charge with two chargers.
COFFEE JELLY
INGREDIENTS
- Nespresso Ristretto –x 4 capsules of coffee extracted
- 50ml Water
- 5g Sugar
- 1.75g Agar
METHOD
1. Put all the ingredients into a small pan and bring to a light simmer for 2 minutes, then pour onto a non-stick tray, approx. the size of A4 and 10mm deep. Allow to set.
COFFEE MERINGUE STYROFOAM
INGREDIENTS
- 125ml Nespresso Origin Columbia = 3 capsules as espresso or a bit less for 1 capsule as a lungo
- 125g Egg whites again – can this be whites from x number of eggs?
- 7.5g albumen powder (from egg)
- 0.75g Xanthan gum
- 50g Sugar
METHOD
1. In a mixer, with a whisk attachment, whisk Nespresso, whites and albumen powderfor 6 minutes on high speed.
2. add Xanthan gum and sugar and whisk for a further 6 minutes.
3. Place onto silicon paper/non- stick sheet and into a pre-heated oven/dehydrator set at 55c for 12 hours.
COCOA CRUMB
INGREDIENTS
- 100g Bitter cocoa
- 2.5g sea salt
- 92.5g sugar
- 15g egg whites
- 70g unsalted butter
METHOD
1. Mix all the ingredients together to form a smooth paste. Roll out onto silicon paper as thin as possible 2/3mm.
2. Cook in a preheated over at 160°c for 15 minutes, then turn down to 150°c for 10 minutes, then turn down to 140°c for 10 minutes.
3. Allow to cool, then place into an air tight container.
TO SERVE
1. De-mould the mascarpone mousse from the freezer and place onto a plate.
2. Cut the coffee jelly into thin strips, and place onto the top of the mousse.
3. place the almond foam onto the top of the mousse and jelly.
4. add the coffee foam on top, in small rock like forms.
5. Sprinkle the cocoa crumb on top.
