Coffee and puffed rice entremet
– a spoon biscuit,
– a coffee mousse
– a brown velvet spray,
– coffee ganache,
– and puffed rice.
Materials used
– Micro-perforated silicone baking mat
– Silikomart mini dot X6 mould
– Brown velvet spray
Ingredients
Spoon biscuit
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
✔A little icing sugar
Coffee mousse
✔2 gelatine leaves (4g)
✔200g liquid cream 30% MG
✔2 yolks
✔40g sugar
✔120g milk
✔Coffee extract
Coffee ganache
✔20g white chocolate
✔Coffee extract
✔20g liquid cream
✔0.5g gelatine
Puffed rice
✔100g white chocolate
✔Coffee extract
✔40g puffed rice
Assembly
✔Brown velvet spray
The recipe
For 4 desserts
Spoon biscuit
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔30g flour
✔A little icing sugar
Separate the egg white from the yolk. Whisk the egg white with an electric mixer, adding the sugar gradually. Then add the egg yolk. Mix gently with a spatula. Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Poach the rounded spoon biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave the biscuit to cool and cut out using a cookie cutter smaller than the diameter of your Silikomart mould.
Coffee mousse (the day before)
✔2 gelatine leaves (4g)
✔200g single cream 30% fat
✔2 yolks
✔40g sugar
✔120g milk
✔Coffee extract
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the milk with the coffee extract. In a bowl, mix the yolks with the caster sugar. Pour the hot milk over the yolks and return the mixture to the saucepan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.
Assembly (the day before)
Fill the Silikomart mould with the coffee mousse. Add the sponge cake previously soaked in coffee with a brush. Top with the remaining mousse and place in the freezer overnight.
Coffee ganache (the next day)
✔20g white chocolate
✔Coffee extract
✔20g liquid cream
✔0.5g gelatine
Soften the gelatine sheet in a bowl of cold water. Heat the liquid cream with the coffee extract in a saucepan. Melt the white chocolate in the microwave. Pour the cream over the chocolate. Mix well. Set aside.
Puffed rice
✔100g white chocolate
✔Coffee extract
✔40g puffed rice
Melt the white chocolate in the microwave. Add the coffee extract and puffed rice. Mix and fill tartlet circles the size of your dessert. Press down 1 to 1.5 cm and repeat 3 times. Leave the chocolate to harden a little before removing the mould.
Remove the desserts from the freezer, unmould and immediately apply the brown velvet spray.
Place on the puffed rice. Add some coffee ganache in the middle and chill.
I decorated with a little edible gold leaf and a chocolate coffee bean.
