John Myers
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Cappucino Mousse with Ricotta Pistachio Cake and Orange Ragout
The perfect cappucino mousse with ricotta pistachio cake and orange ragout recipe with a picture and simple step-by-step instructions.
For the dark mousse:
- 3 cups Espresso
- 2 Pc. Gelatin sheets
- 5 tbsp Espresso beans
- 3 Pc. Egg yolk
- 50 g Chocolate, bittersweet
- 65 g Sugar
- 100 ml Cream
For the white mousse:
- 3 tbsp Espresso beans
- 2 Pc. Gelatin sheets
- 75 ml Milk
- 3 Pc. Egg yolk
- 30 g Sugar
- 3 Pc. Protein
- 100 ml Cream
For the cake:
- 3 Pc. Eggs
- 200 g Brown cane sugar
- 0,33 Pc. Vanilla pod scraped out
- 0,5 packet Baking powder
- 100 g Chopped pistachios
- 100 g Nougat
- 250 g Ricotta
- 150 g Flour
For the orange ragout:
- 3 Pc. Oranges
- 2 tbsp Sugar
- 1 tbsp Butter
- Vanilla sugar
- 2 cl Cointreau
- 1 tsp Food starch
- 1 tsp Water cold
Dark mousse:
- Melt the dark chocolate, whip the cream until stiff and soak the gelatine in cold water. All three need a different vessel.
- Roughly chop the espresso beans and bring to the boil together with the espresso. Then pour through a sieve with kitchen paper, the liquid must be caught.
- Beat this fortified coffee with the egg yolks and sugar over a water bath to a creamy foam. If necessary, add another egg yolk.
- Then squeeze out the gelatine well and dissolve it in the custard. Remove the bowl from the water bath and stir in the chocolate.
- Beat this cream cold, this is faster in a cold water bath and carefully fold in the cream. Arrange the finished mousse in glasses until they are no more than half full and chill.
White mousse:
- Whip the cream until stiff and soak the gelatine in cold water. Again in two different vessels.
- Roughly chop the espresso beans and bring to the boil with the milk. Let it stand for about 10 minutes and drain through a sieve with kitchen paper. Make sure to collect the liquid.
- Beat this flavored milk with the egg yolks and sugar over a water bath to a creamy foam. Then squeeze out the gelatine well and dissolve it in the egg cream.
- Now carefully fold in the whipped cream and finally the egg white. Place the white mousse in the same glasses on top of the dark mousse and refrigerate until ready to serve.
Cake:
- For the cake, beat the eggs and sugar with the food processor until frothy. Then carefully pour in all the other ingredients so that no lumps form. Then finish stirring.
- Pour the finished dough into a greased springform pan lined with baking paper and bake in the preheated oven at 180 ° C for about 45 minutes.
Orange Ragout:
- Peel two oranges with a knife and carefully fillet them. Catch the escaping juice. Squeeze out the third orange.
- Slowly heat a little butter with sugar in a saucepan. When the sugar has dissolved and turned slightly brown, add the orange juice and stir quickly with the whisk.
- Add some Cointreau and the vanilla. If necessary, add a little sugar to taste, simmer for about 3 minutes.
- Dissolve the starch in cold water and stir spoon by spoon into the boiling orange stock until the desired consistency is achieved. Let it cool down, then add the orange fillets.
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