John Myers
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Dessert: Mocha Cotta
The perfect dessert: mocha cotta recipe with a picture and simple step-by-step instructions.
- 60 ml Strong espresso
- 240 ml Cream 30% fat
- 30 g Muscovado sugar *
- 3 sheet Gelatin white
the leaflet
- 2 piece Oranges fresh
- 2 tablespoon Mango and orange puree *
- 4 cl Cointreau
- 3 teaspoon Almond brittle from my KB http://www./rezept/433426/Mandelkrokant-einfach.html
- Mix the espresso with the cream and bring to the boil together with the muscovado sugar and simmer gently for about 5 minutes.
- In the meantime, let the gelatine soak in a little cold water, squeeze it out and add to the hot cream / coffee mixture.
- Pour this liquid into pudding molds and refrigerate.
the leaflet
- Peel and fillet the oranges. Catch the juice in the process. Pour the mango and orange puree over the fillets and marinate with Cointreau.
- To serve, turn the mocha cotta out of the pudding bowls onto plates, drape the marinated oranges around them and sprinkle with a little brittle.
- * Muscovado: unpurified and unrefined brown cane sugar
- * Link to supply: Mango and orange puree
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