Fortina and arabica mousse
We feel the urge to quote Peter Hernou, championing latte artist: 'coffee and chocolate are a match made in heaven'. You'll find that they truly are when trying this recipe, using Callebaut's blend of origins Fortina. A dark chocolate that pairs extremely well with coffees.
- Level:
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Medium
Chocolate sponge
Ingredients: Chocolate sponge
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230 gegg yolks
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190 gsugar
Preparation: Chocolate sponge
Beat together.
Ingredients: Chocolate sponge
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60 gflour
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45 gCP
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40 gcornflour
Preparation: Chocolate sponge
Sieve and fold in.
Ingredients: Chocolate sponge
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100 gmelted butter
Preparation: Chocolate sponge
Mix in (cold).
Ingredients: Chocolate sponge
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240 gegg white
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40 gsugar
Preparation: Chocolate sponge
Beat together and fold in delicately.
Spread out on a baking tray and bake at 190°C for 15 min. Leave to cool and cut to the desired shape and size.
Fortina chocolate mousse
Ingredients: Fortina chocolate mousse
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75 gsugar syrup 30 baume
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50 gegg yolks
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140 gCHD-Q6539FORNV
Preparation: Fortina chocolate mousse
Heat to 60°C and mix with a hand mixer. Melt at 50°C and add to the egg mixture.
Ingredients: Fortina chocolate mousse
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275 gwhipped cream
Preparation: Fortina chocolate mousse
Fold in delicately.
Arabica crémeux
Ingredients: Arabica crémeux
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295 gcream
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30 gground Arabica coffee
Preparation: Arabica crémeux
Bring to the boil and leave to infuse.
Ingredients: Arabica crémeux
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70 gsugar
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100 gegg yolks
Preparation: Arabica crémeux
Mix in and heat to 85°C under continuous stirring.
Ingredients: Arabica crémeux
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30 grehydrated gelatin
Preparation: Arabica crémeux
Mix in.
Dress in Flexipan® half-spheres n°1489 and put in the freezer.
Coffee gel sauce
Ingredients: Coffee gel sauce
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280 gneutral gel
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90 gcream
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8 gnatural coffee extract
Preparation: Coffee gel sauce
Bring to the boil together.
Ingredients: Coffee gel sauce
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12 grehydrated gelatin powder
Preparation: Coffee gel sauce
Mix in.
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