Bolo Coffee Mousse
Ingredients:
Base
- 200 g of crackers of water and salt;
- 2 tablespoons of soluble coffee powder;
- 125 ml of coconut oil (Myprotein);
- 4 tablespoons of condensed milk;
- 2 tablespoons of Coffee Liqueur.
Coffee foam
- 200 g of chocolate in 70% cocoa tablet;
- 1 teaspoon of butter;
- 10 teaspoons of soluble coffee powder;
- 75 ml of cold water;
- 1 can of condensed milk (minus the 4 tablespoons used in the base);
- 50 g of sugar;
- 6 eggs;
- 6 sheets of gelatin.
Coffee Liqueur Gelatin
- 1 sheet of gelatin;
- 3 tablespoons of coffee liqueur.
Creme Mocha
- 75g of butter;
- 1/2 this;
- 2 teaspoons of soluble coffee powder;
- 2 teaspoons of cold water;
- 50 g of sugar.
Preparation:
Base
- Grind the cookies until you get sand-like crumbs.
- Dissolve the coffee in the condensed milk and add it to the cookie crumbs.
- Add the coconut oil and the coffee liqueur. Mix all ingredients well.
- Arrange the circular ring on a serving plate. Cover the sides of the rim with acetate sheets to make it easier to unmold without damaging the side.
- Line the bottom with the prepared cookie base, pressing a little, but without compacting too much. Reserve.
Coffee foam (para enformar)
- Break the chocolate into pieces and melt it with the butter in the microwave for 1 minute.
- Remove and stir until the chocolate is completely dissolved.
- Soak the gelatine sheets and melt in the microwave without boiling.
- Dissolve the coffee in cold water, add the gelatin and stir well.
- Beat the yolks with the sugar.
- Add the melted chocolate and the coffee and gelatin mixture to the eggnog. Mix all the ingredients very well.
- Beat the egg whites until stiff. Involve in the previous preparation.
- Pour over the biscuit base and refrigerate until it sets well (I left it overnight).
Coffee Liqueur Gelatin
- After solidifying, prepare the liqueur gelatin by melting the gelatine sheet and mixing it with the liqueur. Pour over the mousse and shake slightly so that it spreads over the entire surface. Put it back in the cold.
Creme Mocha
- Beat the butter and gradually add the sugar, beating constantly.
- Beat the egg, discard half (you can freeze) and incorporate the other part.
- Dissolve instant coffee with 2 teaspoons of cold water.
Add the coffee and mix well.
Mounting
- Carefully remove the metal ring.
- Heat a knife and slowly rotate the knife over the side of the cake while peeling off the acetate sheets.
- Put the moka cream in a pastry syringe with a star-shaped nozzle and decorate the cake.
- In the center put a little crunchy.
- Finish with some coffee beans.
Created by: Temptations on the Table
