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Coffee Bean Plated
Part 1: Coffee Sponge
  • 75g Unsalted Butter
  • 75g Caster Sugar
  • 10g Ground Coffee
  • 40g Egg Whites
  • 25g Egg Yolk
  • 55g Plain Flour
  • Pinch of Baking Powder
Cara Buat
  1. Begin by creaming the butter, caster sugar & ground coffee together.
  2. Next, add in the egg yolk & whites until fully incorporated.
  3. Sift together the plain flour & baking powder before folding in gradually until the sponge ‘batter’ has been formed.
  4. Spread onto a prepared tray for baking, before cooking at 160 degrees Celsius for approximately 13/15 minutes.
Coffee Bean Cut Shot   Complete
Part 2: Rich Terracotta & Kahlua Cremeux
Cara Buat
  1. In a pan, combine the 100g cream, Kahlua, egg yolk, caster sugar & caster sugar, and, using low heat, begin to ‘cook out’ like a custard.
  2. Once the temperature reaches 76 degrees Celsius (maintained) and can ‘coat the back of a spoon’, remove from the heat.
  3. Use a hand blender to emulsify, before adding in the cold cream and processing again.
  4. Pour into a prepared tray to allow to freeze before portioning as directed.
Part 3: Espresso Gel
  • 150g Espresso
  • 50g Water
  • 25g Caster Sugar
  • Ultratex, To Thicken (by eye)
Cara Buat
  1. In a small pan, heat the espresso, water & caster sugar until all dissolved.
  2. Remove from the heat & use the ultratex to thicken by adding in small quantities and processing with a hand blender until the desired consistency has been achieved, transfer into a piping bag until ready to use.
Part 4: Mascarpone Whipped Ganache
  • 300g Double Cream
  • 2 Gelatine Sheets
  • 135g White Chocolate
  • 300g Double Cream
  • 75g Mascarpone
Cara Buat
  1. In a small pan, heat the first part of double cream until almost simmering. In the meantime, soften the gelatine sheets & add them into a suitably sized container with the milk chocolate.
  2. Once simmering, pour over the contents of the jug & process with a hand blender until smooth before adding in the second part of double cream & processing to combine once again.
  3. Finally, add in the mascarpone and process to combine. Leave in the fridge to set before using.
Part 5: Chocolate Shell
Cara Buat
  1. In a bowl over heating water, melt all until smooth.
  2. Allow to cool to 35 degrees Celsius before dipping each prepared ‘coffee bean’ as intructed.
Part 6:  Assembly & Finishing
Cara Buat
  1. Bake the sponge as directed and allow to cool before portioning to the required size using an oval cutter. Leave to one side until ready to build.
  2. Prepare the whipped ganache ahead of time and allow to set in the fridge until all other components are prepared.
  3. Make the cremeux and pour into a cling film lined tray and allow to freeze firm before using the same cutter as before.
  4. Prepare the espresso gel and transfer into a piping bag. Pipe an even layer of the espresso gel onto each piece of the prepared sponge. You will require two pieces of sponge per ‘coffee bean’. Next, sandwich a cut portion of the cremeux in between two pieces of the espresso gel/sponge and once all are prepared, place in the freezer to firm up completely.
  5. Once firm, remove your whipped ganache from the fridge and proceed to dip each to coat evenly. Allow to freeze once more before using a knife to score the coffee bean shape.
  6. Dip each in the prepared chocolate shell recipe and allow all excess to run away. Brush and dust each with extra Rich Terracotta cocoa powder before using a blow torch to ‘burn’ areas to simulate the effects of a roasted coffee bean. Allow to defrost for 2 hours before serving.


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8 koki, 30 resep, 1 bahan utama.

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