Coffee Mousse in a Cup with Cantucci
Category: Desserts
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 250g |
| Sugar | 140g |
| Hazelnuts | 125g |
| Butter | 50g |
| Coffee | 10g |
| Eggs | 3 |
| Baking Powder | 2g |
| Fine Salt | to taste |
| Fresh Cream (liquid) | 250ml |
| Coffee Beans | 50g |
| Powdered Sugar | 20g |
| Gelatin Sheets | 3g |
| Fresh Cream (liquid) | 200ml |
| Sugar | 125g |
| Coffee | 30ml |
| Egg Whites | 2 |
| Gelatin Sheets | 5g |
Steps:
-
Prepare the Coffee for the Mousse:
- Start by making the coffee with a moka pot. Pour cold water into the boiler up to the safety valve, ensuring it’s at the right level. Make sure not to press the coffee grounds down or create holes. Screw the moka together tightly and brew your coffee.
-
Prepare the Cantucci (Italian Biscotti):
- Preheat the oven to 190°C (375°F). While the oven is heating, toast the hazelnuts on a baking sheet and the coffee powder.
- Use a food processor to coarsely chop the hazelnuts.
- In a bowl, beat the eggs and sugar until they become light and frothy.
- Gradually add in the flour and baking powder.
- Melt the butter and stir it in, followed by the chopped hazelnuts and coffee powder.
- Transfer the dough to a floured surface and shape it into logs. Place the logs onto a baking sheet lined with parchment paper.
- Brush the logs with an egg wash (lightly beaten egg), and let them cool for a few minutes. Then, slice them diagonally into cantucci pieces.
- Bake the slices at 170°C (340°F) for 10-15 minutes to crisp them up.
-
Prepare the Coffee Mousse:
- Make the Coffee Meringue: In a saucepan, combine 30ml of coffee and 75g of sugar. Heat over low flame, stirring occasionally to dissolve the sugar. When the syrup starts boiling, insert a kitchen thermometer. Once it reaches 116°C (240°F), start whipping the egg whites in a stand mixer at medium speed. When they begin to turn white, gradually add 50g of sugar. The meringue should be fully whipped by the time the syrup reaches 121°C (250°F).
- Pour the syrup into the egg whites slowly while continuing to whisk. Whisk until the meringue cools completely.
-
Prepare the Gelatin and Whipped Cream:
- Soak the gelatin sheets in cold water to soften. Then, dissolve them in 50ml of warm cream.
- In a separate bowl, whip 150ml of cream with an electric whisk until stiff peaks form. Gently fold this whipped cream into the cooled meringue.
-
Infuse the Cream:
- To infuse the cream with coffee flavor, place 200ml of fresh cream in a bowl and add the coffee beans. Let it steep in the refrigerator for at least 12 hours.
- After the infusion period, strain the coffee beans out of the cream.
-
Finish the Mousse:
- Dissolve the soaked and wrung-out gelatin in the warm cream you previously set aside (50ml).
- Add the gelatin to the whipped cream mixture.
- Carefully combine the coffee-infused cream into the mousse mixture.
-
Assembly:
- Spoon the coffee mousse into cups, filling them generously.
- Chill the mousse for a few hours, allowing it to set perfectly.
-
Serve:
- Dust the top of the mousse with a sprinkling of unsweetened cocoa powder for an elegant touch.
- Serve the mousse with the cantucci on the side for a delightful crunch.
Enjoy this luxurious and aromatic coffee mousse paired with crisp cantucci, an ideal dessert to end your meal or serve at a special gathering. The richness of the mousse, combined with the satisfying texture of the biscotti, offers a delightful Italian treat!
