This recipe (a little tainted by my practicality mainly) comes from the fantastic blog Chili und Ciabatta. In the first dinner I served as a mousse using the trap to make it more spongy batter. What was left went to the freezer and then to a frozen mousse with a little caramel missed only a slight pretext, a Sunday afternoon at home. One way to celebrate that today is today, every day is a unique experience that even the routine can become something special, different and unique.
white chocolate mousse and coffee with Baileys
300ml double cream 100g white chocolate
2 sheets of gelatin 1 cdp
instant coffee 1 egg 30g sugar
Baileys 20ml
Put soaked gelatine. Melt white chocolate in the micro with a little cream. Each 30s stop and stir until it is cast. Mix instant coffee. Heat a little more than dilute the geltina cream and drained.
Beat the egg with sugar. Mix the cream with the egg and chocolate and gelatin tebia. Pour into the trap. Incorporating two gas capsules. Keep in the refrigerator a couple of hours.
can be served directly off the trap or freeze and serve as an ice cream a couple of quenelles.
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