Exquisite fusion of vanilla biscuit and a mixture of espresso aromas and pleasant sweet in its foamy consistency inspired by Milan.
Learn more about Gabriela Castro Chavez
Ingredients12 portions
Preparation
Preheat the oven to 300 ° C. Sift 3 times the flour with the royal and sugar. Acremer the butter at room temperature and add the sugar and vanilla and the cream to the cord. In a separate bowl beat the whites nougat. With wraparound shovel it incorporates the butter shake, the whites and the flour. Grease a mold with butter (PAM) in spray, very well, empty the mixture and bake at 200 ° C for 30 minutes.
Mix the coffee liqueur, with the espresso coffee and dip the vanilla biscuit already cold. Hydrate the grenetine in ½ cup of water, then microwave 1 minute. Beat the yolks with the sugar until they are whitened. Add the cheese and the orange zest at low speed. Add the whipped cream to the shake in an enveloping form and the hydrated gelatin. In a mold larger than the biscuit that has space on the walls and above to accommodate the biscuit bathe with coffee and coffee liquor and empty the mousse mixture. Refrigerate 1 hour, and to finish garnish with grated chocolate or sprinkled cocoa.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: