Caffè Cream with Almond Biscuit
Category: Desserts | Serves: 6
Ingredients:
For the Caffè Cream:
| Ingredient | Quantity |
|---|---|
| Whole milk | 200ml |
| Egg yolks | 125g |
| Coffee (strong brew) | 100ml |
| Fresh cream | 100ml |
| Sugar | 75g |
| Gelatin sheets | 10g |
For the Almond Biscuit:
| Ingredient | Quantity |
|---|---|
| Almond flour | 150g |
| Icing sugar | 140g |
| Egg whites | 1 |
| Orange zest | 1 |
| Honey | 1 tsp |
| Salt | To taste |
For the Coffee Ganache:
| Ingredient | Quantity |
|---|---|
| Dark chocolate (finely chopped) | 50g |
| Coffee (strong brew) | 25ml |
| Fresh cream | 25ml |
Instructions:
Step 1: Prepare the Coffee Cream
-
Brew the Coffee:
Begin by preparing the coffee using a moka pot. Fill the water reservoir with cold water (preferably low-calcium), reaching just below the safety valve. Avoid pressing the coffee grounds or poking holes in them. Assemble the moka pot and heat it to brew the coffee. Allow it to cool completely.
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Soak the Gelatin:
In the meantime, soak the gelatin sheets in cold water for about 5-10 minutes. -
Combine the Cream and Milk:
In a saucepan, combine the fresh cream, whole milk, and brewed coffee. Warm the mixture over low heat until it becomes smooth and uniform. Once heated, remove from the heat. -
Add the Gelatin:
Squeeze out the excess water from the gelatin sheets and add them to the warm mixture. Stir vigorously with a whisk to dissolve the gelatin thoroughly. -
Incorporate the Eggs and Sugar:
Add the egg yolks and sugar into the mixture and whisk until everything is well combined. The mixture should have a smooth, creamy consistency. Let it cool slightly before placing it in the refrigerator to set.
Step 2: Prepare the Almond Biscuit
-
Prepare the Biscuit Base:
Start by grating the zest of one orange. In a bowl, combine the grated orange zest with the sifted icing sugar. Add a teaspoon of honey and a pinch of salt, mixing well. -
Whip the Egg Whites:
Whisk the egg white to stiff peaks and gently fold it into the almond flour mixture. This will create a smooth, firm batter. -
Shape the Biscuit:
Lay a sheet of parchment paper on a flat surface, and spread the almond mixture onto the paper, shaping it into a rectangle approximately 18 x 25 cm in size. -
Bake the Biscuit:
Transfer the parchment paper with the almond mixture onto a slightly larger baking tray. Bake the almond biscuit in a preheated oven at 160°C (320°F) for about 15-20 minutes, or until lightly golden. Remove from the oven and let it cool.
Step 3: Assemble the Dessert
-
Assemble the Layers:
After the coffee cream has set in the refrigerator, remove it. Place a layer of the almond biscuit onto the surface of the set cream. -
Prepare the Coffee Ganache:
To make the coffee ganache, heat the fresh cream and coffee in a small saucepan. Once warmed, pour it over the chopped dark chocolate. Stir until the chocolate has melted completely, creating a smooth ganache. -
Garnish the Dessert:
Pour the coffee ganache over the biscuit layer, allowing it to seep gently into the cream. Place the entire dessert back in the refrigerator for a few hours to allow the ganache to firm up.
Serving:
Once chilled and set, slice the creamy coffee dessert with almond biscuit into portions. This dessert offers a delightful contrast between the velvety coffee cream and the crispy almond biscuit base, perfectly complemented by the rich coffee ganache. Enjoy with a cup of freshly brewed coffee for the ultimate indulgence!
Enjoy your creamy coffee dessert with almond biscuit and coffee ganache – a delightful treat for any occasion!
