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:
-
Medium
Chocolate sponge
Ingredients: Chocolate sponge
-
230 gEgg yolks
-
190 gSugar
Preparation: Chocolate sponge
Beat together.
Ingredients: Chocolate sponge
-
60 gFlour
-
40 gCornflour
Preparation: Chocolate sponge
Sieve and fold in.
Ingredients: Chocolate sponge
-
100 gMelted butter
Preparation: Chocolate sponge
Mix in (cold).
Ingredients: Chocolate sponge
-
240 gEgg white
-
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
-
75 gSugar syrup 30 baume
-
50 gEgg yolks
-
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
-
275 gWhipped cream
Preparation: Fortina chocolate mousse
Fold in delicately.
Arabica crémeux
Ingredients: Arabica crémeux
-
295 gCream
-
30 gGround arabica coffee
Preparation: Arabica crémeux
Bring to the boil and leave to infuse.
Ingredients: Arabica crémeux
-
70 gSugar
-
100 gEgg yolks
Preparation: Arabica crémeux
Mix in and heat to 85°C under continuous stirring.
Ingredients: Arabica crémeux
-
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
-
280 gNeutral gel
-
90 gCream
-
8 gNatural coffee extract
Preparation: Coffee gel sauce
Bring to the boil together.
Ingredients: Coffee gel sauce
-
12 gRehydrated gelatin powder
Preparation: Coffee gel sauce
Mix in.
Comments