Rp 3.300 Jadi Dessert Hotel Bintang 5. Resep Coffee Mousse TANPA Whipped Cream.
Resep Coffee Mousse
Coffee Mousse Recipe
Bahan
Bahan Pastry Cream (Vla):
Bahan Italian Meringue:
Bahan Biskuit:
Cara Membuat
- Buat pastry cream, panaskan susu
- Campurkan Tora Cafe Milky Latte, telur, dan tepung Maizena ke dalam wadah, aduk hingga semua tercampur rata
- Masukkan sedikit demi sedikit susu yang sudah dipanaskan, sambil diaduk
- Tuang ke panci lalu masak. Aduk terus hingga pastry cream mengental
- Tambahkan mentega dan garam, aduk rata
- Masukkan dalam wadah, tutup dengan baking paper / plastik. Diamkan hingga dingin
- Buat italian meringue, panaskan air dan gula di suhu 118-121°C. Masak hingga menjadi sirup gula
- Kocok putih telur, lalu tambahkan sirup gula sedikit demi sedikit sambil dikocok hingga kaku. Diamkan hingga dingin
- Seduh Tora Cafe Choco Latte, lalu tuang ke wadah yang berisi egg drop cookies. Rendam hingga cokelat meresap ke dalam egg drop cookies
- Campur meringue dengan pastry cream lalu aduk rata, sisakan sedikit meringue untuk topping
- Masukkan ke dalam piping bag
- Tata egg drop cookies yang sudah direndam di gelas / wadah
- Tambahkan dengan adonan mousse
- Lalu beri topping meringue di atasnya
- Simpan di dalam lemari es atau bisa langsung disajikan
Ingredients
Pastry Cream (Vla) Ingredients:
Italian Meringue Ingredients:
Biscuit Ingredients:
Steps
- Make pastry cream by first heating the milk.
- Add Tora Cafe Milky Latte, eggs, and cornstarch into a bowl. Mix thoroughly.
- Add the heated milk bit by bit while stirring
- Pour to a pan and cook on heat. Keep stirring until the pastry cream thickens.
- Add butter and salt. Mix well.
- Transfer to a container. Cover with baking paper / plastic. Let cool.
- To make the Italian meringue, heat some water and sugar at 118°C - 121°C. Cook until it becomes a sugar syrup.
- Beat the egg whites and add the sugar syrup bit by bit as you beat them to a stiff peak. Let cool.
- Make the Tora Cafe Choco Latte and pour to a container containing the Egg Drop cookies. Soak until the chocolate drink is absorbed well by the cookies.
- Combine the meringue and the pastry cream. Mix well.
- Leave a bit of the meringue for the topping. Place in a piping bag.
- Arrange the soaked Egg Drop cookies in a glass or other container.
- Add the mousse.
- Top with meringue.
- Keep in the fridge or serve.
Cook Mode
Resep Coffee Mousse
Coffee Mousse Recipe
Rp 3.300 Jadi Dessert Hotel Bintang 5. Resep Coffee Mousse TANPA Whipped Cream.
Rp 3.300 Jadi Dessert Hotel Bintang 5. Resep Coffee Mousse TANPA Whipped Cream.
Bahan
Bahan Pastry Cream (Vla):
Bahan Italian Meringue:
Bahan Biskuit:
Cara Membuat
- Buat pastry cream, panaskan susu
- Campurkan Tora Cafe Milky Latte, telur, dan tepung Maizena ke dalam wadah, aduk hingga semua tercampur rata
- Masukkan sedikit demi sedikit susu yang sudah dipanaskan, sambil diaduk
- Tuang ke panci lalu masak. Aduk terus hingga pastry cream mengental
- Tambahkan mentega dan garam, aduk rata
- Masukkan dalam wadah, tutup dengan baking paper / plastik. Diamkan hingga dingin
- Buat italian meringue, panaskan air dan gula di suhu 118-121°C. Masak hingga menjadi sirup gula
- Kocok putih telur, lalu tambahkan sirup gula sedikit demi sedikit sambil dikocok hingga kaku. Diamkan hingga dingin
- Seduh Tora Cafe Choco Latte, lalu tuang ke wadah yang berisi egg drop cookies. Rendam hingga cokelat meresap ke dalam egg drop cookies
- Campur meringue dengan pastry cream lalu aduk rata, sisakan sedikit meringue untuk topping
- Masukkan ke dalam piping bag
- Tata egg drop cookies yang sudah direndam di gelas / wadah
- Tambahkan dengan adonan mousse
- Lalu beri topping meringue di atasnya
- Simpan di dalam lemari es atau bisa langsung disajikan
Ingredients
Pastry Cream (Vla) Ingredients:
Italian Meringue Ingredients:
Biscuit Ingredients:
Steps
- Make pastry cream by first heating the milk.
- Add Tora Cafe Milky Latte, eggs, and cornstarch into a bowl. Mix thoroughly.
- Add the heated milk bit by bit while stirring
- Pour to a pan and cook on heat. Keep stirring until the pastry cream thickens.
- Add butter and salt. Mix well.
- Transfer to a container. Cover with baking paper / plastic. Let cool.
- To make the Italian meringue, heat some water and sugar at 118°C - 121°C. Cook until it becomes a sugar syrup.
- Beat the egg whites and add the sugar syrup bit by bit as you beat them to a stiff peak. Let cool.
- Make the Tora Cafe Choco Latte and pour to a container containing the Egg Drop cookies. Soak until the chocolate drink is absorbed well by the cookies.
- Combine the meringue and the pastry cream. Mix well.
- Leave a bit of the meringue for the topping. Place in a piping bag.
- Arrange the soaked Egg Drop cookies in a glass or other container.
- Add the mousse.
- Top with meringue.
- Keep in the fridge or serve.
Cook Notes
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