Coffee caramel mousse

materials

Cream A 80 g, coffee 25 g,

Egg yolk 40 grams, sugar 40 grams,

Gelatin 1.2 tablets, milk 125 grams, sugar 70 grams,

1 gelatine, 80 grams of whipped cream B,

Coffee caramel mousse recipe

1. Mix egg yolks and sugar and beat until white

2. Add coffee to boiled milk

3. Slowly pour 2 into 1, stir well, transfer to pan and heat to 80 degrees, stirring constantly, egg yolk paste will thicken

4. Add the gelatine soaked in cold water to 3 and stir well. Set aside

5. Beat whipped cream 8 into hair, mix well with 4

6. Add sugar to pan and heat until caramelized. Pour in boiling whipped cream A.

7. Add the gelatine soaked in cold water to 6 and mix well

8. Whipped cream B beaten into 60%, mix well with 2 (all poured in easy to clump, first dig some cream and caramel sauce mixed, then pour in all mix well)

9. Put the pressed cake into the mousse ring (the mousse is surrounded by a crescent shaped cake)

10. Pour in coffee mousse, add cake slices and refrigerate for at least 1 hour

11. Pour in caramel mousse and refrigerate for at least 4 hours

12. Demoulding, brush surface with a little espresso

tips

Cake base with their usual handy chocolate chiffon, baked after the compression standby.