Pâtisserie

Crème brûlée with mascarpone, cocoa and coffee

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Crème brûlée with mascarpone, cocoa and coffee
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.