Ingredients:
· 20-25 Mini tartlets Cacao Nibs Masdeu
· Mascarpone cheese cream
40 ml of egg yolk
40 g of white sugar
170 g of mascarpone cheese
120 ml of cream (35% butterfat)
20 ml of water
2 sheets of gelatin, 2 g each sheet
· Coffee ganache
80 ml of cream (35% butterfat)
45 g of butter
8 g of soluble coffee
250 g of chopped white couverture
· Cocoa powder
Elaboration:
Mascarpone cheese cream
1. Make a syrup with the sugar and water, boil for 1 minute and
add the soaked gelatin.
2. Beat the yolks and add the syrup until fully assembled.
3. Add the mascarpone and then whip the cream.
4. Pour into a round mold and freeze.
Coffee ganache
1. First heat the cream with the coffee.
2. Add the liquid to the chocolate.
3. Mix the butter and turbinate.
4. Let it rest for 1 day and then assemble.
Assembly:
Fill the tartlet with the coffee ganache and let it curdle.
Add the frozen mascarpone cream on top of the tartlet and garnish it with the cocoa.
