Description
Gentle, melting in your mouth coffee mousse will not leave indifferent even those who don't like coffee! A split form I have a with a diameter of 17 cm.
Ingredients
-
Butter
25 g
-
Chicken egg
2 piece
-
Sugar
80 g
-
Flour
80 g
-
Leavening agent
0.5 tsp
-
Milk
170 g
-
Instant coffee
3 Tbsp
-
Cocoa powder
2 tsp
-
Gelatin
9 g
-
Yolk egg
2 piece
-
Sugar
80 g
-
Cream
300 g
-
Egg white
1 piece
-
Cognac
3 Tbsp
-
Lemon juice
Cooking
Cooking biscotti. Heat the oven to 200 degrees. Eggs RUB with sugar to a creamy mass.
Parts enter the flour mixed with baking powder
Melt water bath butter and gradually introduced into the mass. The bottom of a split form vystelim paper and spread the dough. Bake in preheated oven 20-25 minutes, the first 15 minutes do not open! Readiness check wooden stick. Remove cake, let cool, remove the paper and coat with any impregnation. Returned in separable form.
To prepare the cream: soak gelatin in 50 ml of milk for 20 minutes
The remaining milk to heat and dissolve the coffee in it and cocoa powder, add the egg yolks one at a time.
Put coffee mixture in a hot water bath, add 60g. sugar and beat the mixture for 6-8 minutes. Enter the gelatin and mix well. Put in an ice bath (I put headelement from the freezer) and whip until the mixture cools and begins to thicken.
Cream whisk until stable foam and to introduce coffee mix. Protein with a drop of lemon juice 20 g sugar and beat until stable peaks and add to the mass. Our mousse ready.
Mousse to spread on a biscuit in the form of detachable and put into the refrigerator for at least 4 hours. I'm no good with decorating, so struck dumb whipped cream.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.