John Myers
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Espresso Mousse and Vanilla Parfait on Berry Dish
The perfect espresso mousse and vanilla parfait on berry dish recipe with a picture and simple step-by-step instructions.
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. Protein
- 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
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.
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