Crème brûlée with mascarpone, cocoa and coffee
DOSES FOR: 15 porzioni
Recipe by Pastry Chef Alessandro Rossetti
ingredients
250 g Artisan mascarpone
250 g Whole milk
135 g Pasteurised egg yolks
80 g Caster sugar
preparation
In a jug, mix all the ingredients together.
Pour the mixture into moulds and bake at 100° C in a steam oven for about 30 minutes.
details
Store for 4 days at +4° C.
Recommended amount: 10 g per portion.
Freezable.
ingredients
335 g Egg whites
50 g Icing sugar
270 g Water
25 g Grissini W Inf. 170 BIO flour
25 g Charente-Poitou Lescure 84% DOP confectionery butter
25 g Sosa Maltosec
2 g Salt
30 g Valrhona cocoa powder
preparation
In a saucepan, combine all the ingredients and the melted butter. Bring to the boil, stirring constantly with a whisk.
Pour the mixture into a container and leave to cool.
Gently spread out on a silicone mat and bake for 8 to 10 minutes in a preheated oven at 170° C.
Allow to reach room temperature.
details
Store cooked for up to 7 days at room temperature protected from humidity or uncooked for up to 7 days at +4° C, well covered with cling film.
Recommended amount: 10 g per portion.
ingredients
425 g UHT whole milk
23 g Milk powder 0% Mg
105 g Caster sugar
45 g Sosa 33 De glucose powder
150 g Elle&Vire Excellence 35% cream
1.9 g Sosa Guar Gum
1.1 g Sosa Natur Emul
90 g Lightly-roasted coffee beans
preparation
Pour the milk, cream and milk powder into a saucepan. Heat to 30° C then add the sugars. At 45° C, add the stabiliser mixed with 10% of the sugars in the recipe.
Pasteurise at 85° C then add the coffee beans.
Cool quickly and allow to rest for at least 12 hours.
Homogenise once more then filter the coffee beans and blast chill in a Pacojet pot or allow to set in a gelato-maker.
details
Store for up to 4 days at -11° C.
Recommended amount: 15 g per portion.
ingredients
200 g Espresso coffee
50 g Valrhona Neutral Glaze – Absolu Cristal
1 g Sosa Guar Gum
preparation
In a jug, mix all the cold ingredients together.
details
Store for up to 7 days at +4° C.
Recommended amount: 5 g per portion.
Assembly and finishing
Caramelise the crème brûlée with raw cane sugar and powdered coffee.
Evenly pour in the cocoa crumble. Place a quenelle of gelato and top with the coffee sauce.
Finish off with the cocoa tuile.