http://geishagourmet.com/2012/12/13/natale-senza-zucchero-2-mousse-al-caffe-con-gelatina-allanice-stellato/

Christmas without sugar 2 | Coffee Mousse with star anise jelly

by Thursday, December 13, 2012

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

 

PROCEEDINGS:

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.

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