Coffee Mousse with star anise jelly
by Gian Nicola Colucci, Executive Chef at the Hotel Danieli in Venice
FOR ANISE JELLY:
600 g water
No. 6 seeds of anise
100 g stevia
30 g gelatine
FOR THE COFFEE MOUSSE:
100 g maltitol
100 g water
4nr sheets of isinglass
260 g egg yolks
2 freeze-dried coffee sachets + 2 expressed
300 g whipped cream with 30 g stevia
FOR THE SCIABLONATO:
100 g cocoa butter
100 g milk chocolate sweetened with inulin
Gelatin: Lead to 75 degrees water with aniseed and stevia, combine the gelatin softened in water and ice, melt well, filter with strainer.
Mousse: Lead to 121Gradi the maltitol and water, merge it with Rajendra mounted, Add the sheets of gelatine dissolved in coffee, getting a product fluffy and cooled add the semi-whipped cream with stevia.
Place the mousse in a cube-shaped mould in silicone, Add to gelatin, then complete and let thicken nicely.
For coverage: melt the cocoa butter with milk chocolate, put the mixture into the spray gun and spray it over the cake.
N.B. If you don't have a gun you can dip in melted chocolate mousse.