- ANGLAISE
- 500ml MILK
- 160g EGG YOLK - PASTURIZED
- 60g CASTOR SUGAR
- 40g COFFEE BEANS - GROUND
- 8 leaves SILVER GELATINE - SOAKED IN COLD WATER UNTIL PLIABLE
- 600ml DOUBLE CREAM - WHIPPED TO A SOFT PEAK
- MERINGUE
- 330g EGG WHITE - PASTURIZED
- 300g CASTOR SUGAR
- 70 small ARMARETTI BISCUITS
Cappucino mousse
Alexander Wood
25th November 2010
Cappucino mousse
Makes 40 portions, sorry cant be bothered to scale down.
Ingredients
Method
METHOD
HEAT MILK WITH COFFEE GROUNDS, GRADUALLY TO A NEAR BOIL.
WHISK SUGAR AND EGG YOLKS TOGETHER UNTIL LIGHTLY WHIPPED.
STIR A 25% OF THE HOT MILK INTO THE WHIPPED EGG YOLKS, THEN STIR THIS MIX BACK INTO THE REMAINING HOT MILK.
COOK VERY GENTLY OVER A LOW HEAT. USE A WOODEN SPOON TO
STIR CONTINUALLY. TAKE CARE NOT TO CURDLE THE MIX.
WHEN A COATING CONSISTENCY IS REACHED, POUR THROUGH A FINE SIVE INTO A CLEAN CONTAINER, STIR IN THE SOFT GELATINE, STIR WELL IN TO DISSOLVE.
COOL MIX COMPLETELY.
TO MAKE THE MERINGUE
SOFTEN SUGAR WITH A LITTLE WATER IN A VERY CLEAN
SAUCEPAN.
COOK TO A SOFT BALL, THEN REMOVE SUGAR FROM THE HEAT, COOL BASE IN A SINK OF WATER.
WHISK WHITE TO A NEAR PEAK, GRADUALLY AND VERY SLOWLY WHISK
IN THE HOT SUGAR IN A THIN STREAM.
WHEN ALL IS ADDED, WHISK TO A STIFF MERINGUE.
ALLOW TO COOL.
WHEN READY TO MAKE THE MOUSSE, BE SURE ANGLAISE IS COLD.
FOLD THROUGH THE SEMI WHIPPED CREAM FOLLOWED BY THE COOLED MERINGUE.
TO FINISH - PLACE 2 SMALL ARMARETTI BISCUITS SOAKED IN A LITTLE STRONG UNSWEETENED COFFE IN THE BOTTOM OF EACH CUP. FILL WITH THE CAPPUCCINO MOUSSE & PLACE IN THE FRIDGE TO SET.
FOR A BETTER DESEERT - THIS BIT IS OPTIONAL
WHEN READY TO SERVE - REMOVE A DESSERT SPOON OF MOUSSE FROM THE CENTRE OF EACH CUP, FILL CAVITY WITH CREME ANGLAISE THEN TOP WITH THE CREME FRAICHE MOUSSE PREVIOUSLY SET IN A RING MOULD AND GLAZED WITH A SET COFFEE GLAZE.
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