John Myers
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Dates with Coffee Mousse with Nougat Sauce & Egg Liqueur Variation
The perfect dates with coffee mousse with nougat sauce & egg liqueur variation recipe with a picture and simple step-by-step instructions.
Coffee mousse:
- 150 g White couverture
- 1 Pc. Egg
- 1 Pc. Egg yolk
- 50 g Sugar
- 20 ml Espresso
- 500 ml Cream
- 200 g Espresso beans
- 4 sheet Gelatin
Nougat sauce:
- 225 ml Cream
- 3 Pc. Egg yolk
- 30 g Sugar
- 30 g Nougat
- 1 Pc. Vanilla pod
Eggnog cakes:
- 3 Pc. Eggs
- 100 g Sugar
- 125 ml Advocaat
- 125 ml Sunflower oil
- 150 g Flour
- 0,5 packet Baking powder
- 1 packet Vanilla sugar
Eggnog Unspuma:
- 100 ml Advocaat
- 100 ml White wine
- 1 Pc. Star anise
- 3 Pc. Cloves
- 1 Pc. Cinnamon stick
- 50 ml Cream
Coffee mousse:
- Let the cream soak in the espresso beans overnight. Then drain and whip the remaining cream until stiff. Heat the egg, egg yolk, sugar and espresso in a water bath while constantly beating with the whisk. Melt the couverture in a water bath in parallel. Soak the gelatine sheets and dissolve them in the egg yolk mixture. Fold in the couverture to the mixture. Likewise the whipped cream. Then put the whole thing in the cold.
Nougat sauce:
- Bring 125 ml of cream with the sliced vanilla pod to the boil. Then remove the vanilla pod. Mix the egg yolks with the sugar in a bowl, heat in a water bath and whisk. Slowly stir in the warm cream, stirring constantly. Also heat the nougat in a water bath, mix with the remaining 100 ml of cream and add to the mixture. Let everything cool down.
- Cut the dates open, put the mousse in a piping bag and fill the date with it. Serve the nougat sauce as a mirror.
Eggnog cakes:
- Preheat the oven to 160 degrees circulating air. Beat the eggs with the sugar and vanilla sugar until frothy. Carefully add the oil and eggnog. Mix the flour with the baking powder and add to the mass. Put everything in the small baking tins and bake for about 20 minutes.
Eggnog Unspuma:
- Bring the egg liqueur with white wine, star anise, cinnamon stick, vanilla pod and cloves to the boil, then add the cream. Let the mixture cool down and pour it into the cream maker. Use 2 capsules and then place upside down in the refrigerator for a few hours.
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