Recipe Coffee Mousse

Ingredients:

350 grams of fresh cream, 135 grams of egg yolks, 65 grams of sugar, 30 grams of butter, 35 grams of water, 1 teaspoon of instant coffee

Doses for: 4 persone realization time: 30 minutes

Recipe:

Put a saucepan over the heat and add the sugar and water. Mix and bring the syrup to 121 degrees, using a kitchen thermometer to monitor the temperature. Meanwhile, put a small amount of cream to warm in the microwave. When the cream is hot, dissolve the instant coffee in it. Beat the eggs with an electric whisk or a planetary mixer until the mixture is frothy. When the syrup has reached 121 degrees, pour it flush into the eggs while continuing to whisk them. Once finished pouring the syrup, continue to beat the eggs until the mixture is completely cooled. At this point, add the softened butter and the cream and coffee mixture. To incorporate well. Separately, whip the remaining cream until a semi-whipped consistency is obtained. Stir in the first part of the cream to the egg mixture previously obtained, then incorporate the rest of the cream with a delicate movement from bottom to top. Cover with food film placed in contact with the surface of the mixture and refrigerate for a couple of hours. After this time, serve in single-portion glasses.

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