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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8.1 ozEgg yolks
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6.7 ozSugar
Preparation: Chocolate sponge
Beat together.
Ingredients: Chocolate sponge
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2.1 ozFlour
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1.4 ozCornflour
Preparation: Chocolate sponge
Sieve and fold in.
Ingredients: Chocolate sponge
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3.5 ozMelted butter
Preparation: Chocolate sponge
Mix in (cold).
Ingredients: Chocolate sponge
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8.5 ozEgg white
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1.4 ozSugar
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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2.6 ozSugar syrup 30 baume
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1.8 ozEgg yolks
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4.9 ozChd-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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9.7 ozWhipped cream
Preparation: Fortina chocolate mousse
Fold in delicately.
Arabica crémeux
Ingredients: Arabica crémeux
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10.4 ozCream
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1.1 ozGround arabica coffee
Preparation: Arabica crémeux
Bring to the boil and leave to infuse.
Ingredients: Arabica crémeux
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2.5 ozSugar
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3.5 ozEgg yolks
Preparation: Arabica crémeux
Mix in and heat to 85°C under continuous stirring.
Ingredients: Arabica crémeux
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1.1 ozRehydrated 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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9.9 ozNeutral gel
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3.2 ozCream
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0.3 ozNatural coffee extract
Preparation: Coffee gel sauce
Bring to the boil together.
Ingredients: Coffee gel sauce
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0.4 ozRehydrated gelatin powder
Preparation: Coffee gel sauce
Mix in.
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