A creamy mousse with coffee, above a crunchy hazelnut daquoise, covered with white chocolate chips with slightly Salted Almonds and pistachios. A decadent desserts that you can safely freeze (Indeed, I highly recommend) and pull out of the freezer 20 minutes before serving: will be perfect. The preparation is easy: the daquoise you can prepare in advance (in practice where just Whisk egg whites and add the remaining ingredients) and the mousse is done in 15 minutes. Then put it in the freezer and you wont forget until time to decorate it and eat it. I guarantee that you will make a good impression with your guests.
Ingredients for a cake Pan 24 cm ring around:
- 12,5 grams of flour 00
- 75 grams of hazelnut flour
- 75 grams of powdered sugar
- 125 grams of egg whites
- 50 grams caster sugar
for the coffee mousse
- 400 ml whole milk
- 150 grams of sugar
- 5 eggs
- 300 ml cream
- 2 gelatin sheets
- 1 cup of strong espresso coffee
- 1 tablespoon instant coffee
- 100 grams of white chocolate(I use the Venchiwith almonds and pistachios salted)
The daquoise you can prepare in advance: Preheat the oven to 180 degrees static, Whisk the egg whites with caster sugar, then add the sifted icing sugar with the flour and finally hazelnut flour. Line a baking sheet with parchment paper and pour the mixture, at a height of 3 cm and cook up to staining (about 20-25 minutes).
For the mousse, Soak the gelatine in cold water for 15 minutes. Pour the milk and sugar in a saucepan, heat carrying almost to a boil and add the instant coffee, then cool the mixture. Untie the eggs in a bowl and add slowly the lukewarm milk, stirring with a whisk so it doesn't form lumps. Put the mixture on the stove and bring to a boil, Add gelatin to be squeezed and the coffee and stir until the gelatin is dissolved completely. Allow to cool completely in the mixture, then whip the cream until stiff and merge it with the mousse with the help of a spatula, doing a gentle motion from top to bottom to incorporate air.
Crop from the same size base daquoise Cake Pan you will use (use the ring of the pan to take well in measures) and dress you in the bottom of the Pan. Pour the mousse, smooth the surface and store everything in the freezer for at least 4 hours. Leave the cake at room temperature for 15 minutes before serving (the mousse is firm but does not freeze due to the presence of cream and gelatin): while resting, roughly chop the white chocolate and garnish the mousse. This cake keeps well for up to 1 week in freezer.