Chocolate, Caramel and Coffee Custard and Yogurt Biscuit by Andrea Berton
Ingredients
Eggs: 93 g
Sugar: 93 g
Yogurt: 62.5 g
All purpose flour: 75 g, pastry type
Baking powder: 10 g
Almond flour: 38 g
Extra virgin olive oil: 38 g
Oil: 38 g, peanut seed
Sugar: 125 g
Cream: 250 g
Coffee: 3 g, soluble
Egg yolks: 66 g, pasteurized
Isinglass: 6 g
Whipped cream: 375 g
Coffee: 100 g, Ristretto Nespresso Grand Cru
Egg yolks: 31 g
Sugar: 24 g
Isinglass: 2 g
Cream: 85 g
Butter: 120 g
Icing sugar: 58 g
Sugar: 16 g
Almond flour: 24 g
Salt: 1 g
Eggs: 40 g
All purpose flour: 400 g, pastry type
Sugar: 40 g
Isinglass: 1 sheet
Coffee: 85 g, Ristretto Grand Cru Nespresso
Chocolate: 500 g, Guanaja
Cocoa butter: 200 g
An original chocolate with coffee recipe of the chef Andrea Berton, inspired by Nespresso's Ristretto.
For the yogurt biscuit
Beat the eggs with sugar, add the yogurt and continue to beat.
Pour in the oil and mix the flour in little by little. Pour the contents into a 50x30 baking pan at 170°C for 9 minutes.
Cool immediately at 4°C and cut into 6x6 cm squares.
Coffee mousse
Bring the egg yolk, sugar, instant coffee and 250 grams of cream to 83°C.
Cool to 32°C and add the isinglass (previously softened).
Mix the rest of the whipped cream with the coffee base. Cool to 28°C and pour into a square 6x6 cm mold, filling it 1/3 full. Beat at -18°C.
Ristretto Nespresso Grand Cru coffee custard
Bring the egg yolk, sugar and coffee to 83°C, cool to 32°C, add the isinglass (previously softened) and mix in the whipped cream.
Pour into the mold with coffee mousse and fill it 2/3 full.
Fill the mold with the rest of the coffee, and finally the yogurt biscuit. Cool to -18°C.
Pate Sucre
Mix all the ingredients in the mixer.
Spread the mixture to a thickness of 3 mm and cut into 6x6 squares. Cook at 160°C for 10 minutes. Chill.
Gelatin
Bring all of ingredients to a boil. Cool at 4°C and pour into a pipette.
Mixture
Melt the cocoa butter at 45°C, add the chocolate and mix well.
Poure the contents into the electric pistol for chocolate and spray on the custard obtained.
Beat the eggs with sugar, add the yogurt and continue to beat.
Pour in the oil and mix the flour in little by little. Pour the contents into a 50x30 baking pan at 170°C for 9 minutes.
Cool immediately at 4°C and cut into 6x6 cm squares.
Bring the egg yolk, sugar, instant coffee and 250 grams of cream to 83°C.
Cool to 32°C and add the isinglass (previously softened).
Mix the rest of the whipped cream with the coffee base. Cool to 28°C and pour into a square 6x6 cm mold, filling it 1/3 full. Beat at -18°C.
Bring the egg yolk, sugar and coffee to 83°C, cool to 32°C, add the isinglass (previously softened) and mix in the whipped cream.
Pour into the mold with coffee mousse and fill it 2/3 full.
Fill the mold with the rest of the coffee, and finally the yogurt biscuit. Cool to -18°C.
Mix all the ingredients in the mixer.
Spread the mixture to a thickness of 3 mm and cut into 6x6 squares. Cook at 160°C for 10 minutes. Chill.
Bring all of ingredients to a boil. Cool at 4°C and pour into a pipette.
Melt the cocoa butter at 45°C, add the chocolate and mix well.
Pour the contents into the electric pistol for chocolate and spray on the custard obtained.
