Ingredients:
- 150 gr of cream
- 110 gr of pasteurized egg yolks
- 16 gr of pasteurized egg whites
- 80 gr of coffee candies
- 400 gr of mascarpone cheese
- 80 gr of sugar
- Sponge cake slices
- 6 gr of bitter cocoa powder
- 200 ml of double-strength coffee
- 50 gr of coffee liqueur
- 80 gr of patxaran
Preparations:
Begin by placing the coffee candies and cream into a vacuum-sealed bag. Then, immerse the bag in the SmartVide sous-vide cooker set at 65°C for 60 minutes. After the time elapses, remove, cool, and whip the cream until stiff peaks form.
In a large bowl, whisk the egg yolks together with the sugar until the mixture reaches the “ribbon stage”.
In another bowl, whisk the egg whites until they reach the “soft peak stage”.
Gently fold the mascarpone cheese into the whipped cream. Afterward, incorporate the whisked yolks, followed by the whisked egg whites, ensuring a smooth mixture. Transfer this mascarpone mixture into a piping bag.
In a separate bowl, combine the double-strength coffee, patxaran, and coffee liqueur. Set aside.
In glass jars, layer a base of sponge cake slices previously soaked in the coffee mixture. Over this, add a layer of the mascarpone cream. Repeat this layering process once more, ensuring two layers of each. Store in the refrigerator for at least 3 hours.
When serving, dust the top with bitter cocoa powder.
This technique allows us to infuse various items like gummies, candies, and more. It’s a brilliant way to introduce a unique twist to our dishes.
Chef’s notes
