Lemon Coffee

How to Make :

• Creme Anglaise : Bring the milk and cream to a boil, add the Pastovocrem and bring the temperature to 82°C.
• Chocolate Cremeux : Pour the hot crème anglaise onto the dark chocolate and emulsify. Chill to 40°C and add the semi-whipped cream. Pour the “crèmeux” into single portion moulds and shock freeze.
• Coffee Mousse : Heat 200 g of cream to 40°C. Add the Moussecream+5 and mix carefully. Add the cream, Pastovocrem and shock freeze 2/3 minutes. Semi-whip the mixture into the planetary mixer and add the Moka Delipaste.
• Cocoa Biscuit : Whip the Pastovocrem. Apart, whip the egg whites with the sugar. Sieve the powders and add them to the Pastovocrem. Gently fold in the whipped egg whites and add the melted butter. Bake at 180°C for 20 minutes.
• Coffee Glaze : Mix carefully the two ingredients and heat at 35/40°C.
• Assembling The Cake : Glaze a round of cocoa biscuit with the Lemon Marbling and Filling with pieces and shock freeze. Half-A ll the single portion moulds with coffee mousse. Place the chocolate “crèmeux” and cover with coffee mousse. Close with the cocoa biscuit with Lemon Marbling and Filling. Shock freeze. Take the cake out of the mould, cover with coffee glaze and garnish.