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Espresso Mousse and Vanilla Parfait on Berry Dish

5 from 7 votes
Prep Time 1 hr
Rest Time 3 hrs 20 mins
Total Time 4 hrs 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 293 kcal

Ingredients
 

Espresso mousse:

  • 4 Pc. Egg yolks, fresh
  • 2 tbsp Water hot
  • 60 g Sugar
  • 200 g Chocolate 70% cocoa
  • 150 g Couverture whole milk
  • Butter
  • 4 tbsp Instant coffee (drink)
  • 4 Pc. Egg Whites
  • 200 ml Cream

Vanilla Parfait:

  • 125 ml Milk
  • 6 Pc. Egg yolk
  • 200 g Sugar
  • 250 ml Cream
  • 1 Pc. Vanilla pod

Berry mirror:

  • 1 packet Frozen berry mix
  • Powdered sugar

Instructions
 

Espresso mousse:

  • Beat the egg yolks with water until foamy (this is best done with a food processor or mixer). Let the sugar trickle in and beat until the sugar has dissolved.
  • In the meantime, melt the chocolate with the butter in a water bath. Stir the slightly cooled chocolate and the cooled coffee into the egg yolk cream.
  • Beat egg whites into snow and fold in. Whip the cream until stiff and fold in as well. Then put the cream in the cold for at least 2 hours.

Vanilla Parfait:

  • Cut the vanilla pod lengthways, scrape out the pulp and bring both to the boil with the milk.
  • Beat the egg yolks and half of the sugar until frothy. Stir the hot vanilla milk (without the vanilla pod) into the cream with a whisk, pass through a sieve and allow to cool.
  • Whip the cream until stiff and stir in the remaining sugar. Fold loosely into the vanilla cream. Put in a tin (e.g. muffin tins) and freeze for at least 3 hours.

Berry mirror:

  • Let the berry mixture thaw and puree with the hand blender. Add powdered sugar to taste and taste. Put through a sieve and put in a cool place.

Nutrition

Serving: 100gCalories: 293kcalCarbohydrates: 39gProtein: 2.6gFat: 14g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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