Sweet almond coffee
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 4 pers
- 6 level teaspoon of soluble coffee
- 5 cl Amaretto (almond liqueur)
- 350 g de mascarpone
- 7-10 Tbsp 4 whole eggs + 4 yolks
- 40 g de sucre en poudre
- 3 tbsp. single cream
- 50 g white chocolate
- 4 c
Directions
- 1
1 Separate the whites from the yolks. Whisk the 8 yolks together with the sugar until the mixture whitens. Heat 2 tablespoons of water and dilute 2 teaspoons of coffee in it. Leave to cool.
- 2
2 Whisk in the mascarpone. Whisk the egg whites until stiff and then gently fold them into the mixture. Flavour with liqueur and coffee, pour into a container with a lid.
- 3
3 Place this mousse in the freezer for 6 hours. After 30 minutes, whip with a fork to prevent the formation of crystals. Repeat twice more
- 4
4 Heat the single cream and the remaining soluble coffee in a saucepan. Then pour over the white chocolate, in pieces, and stir to melt. Leave to cool. Brown the almonds and crush them.
- 5
5 Divide the ice cream into bowls, top with coffee cream and sprinkle with almonds.
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