Mousse Cake & Arpeggio
40 min
Easy
Here is what you need
Ingredients
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For the coffee:
For the recipe:
- 4 x three 30g ice cubes
- 4 capsules of Arpeggio (4 x 40 ml)
- 4 x 90 ml cold water.
For the recipe:
- 2 g gelatine for the mousse + 4 g for the topping
- 200 g white chocolate
- 200 g whole pouring cream for the mousse + 70 g for the topping
- 3 eggs
- 90 g granulated sugar for the sponge cake + 100 g for the topping
- 90 g flour
- 2 capsules of Arpeggio (2 x 40 ml)
- 30 g cocoa powder.
Materials
How to make !
- Soak 2 g of gelatine in cold water. Melt the white chocolate in a double boiler and whip the cream to make whipped cream. Add the drained gelatine to the heated chocolate and mix. Fold in the whipped cream and pour the mixture into cylindrical moulds, stopping 1 to 2 cm from the rim.
- Reheat oven to 180° C (350° F, gas mark 4). In a bowl, whisk the eggs with the sugar until smooth.
- Add the flour and mix. Pour the dough onto a cookie sheet covered with baking paper and bake for 10 minutes, then let cool. Carefully remove the sponge cake from the baking paper, cut out circles of the same diameter as the cylinders and place them on the sponge cake. Place in the freezer overnight.
- The next day, soak the rest of the gelatine sheets in cold water. Prepare the Arpeggio capsules into 40 ml servings, pour into a sauce pan with the sugar and heat. As soon as it begins to boil, remove from heat, add cream, cocoa powder and drained gelatine while whisking constantly.
- Unmould the cylinders, place them on a rack, pour the slightly cooled topping over them to cover them. Refrigerate one hour before serving.
- Serve with an iced coffee made with an Arpeggio Espresso (40 ml)
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Mousse Cake & Arpeggio
- 40 min
- Easy
Materials
Recommended Nespresso coffees
Ingredients
For the coffee:- 4 x three 30g ice cubes
- 4 capsules of Arpeggio (4 x 40 ml)
- 4 x 90 ml cold water.
For the recipe:
- 2 g gelatine for the mousse + 4 g for the topping
- 200 g white chocolate
- 200 g whole pouring cream for the mousse + 70 g for the topping
- 3 eggs
- 90 g granulated sugar for the sponge cake + 100 g for the topping
- 90 g flour
- 2 capsules of Arpeggio (2 x 40 ml)
- 30 g cocoa powder.
Inspirations
How to make !
- Soak 2 g of gelatine in cold water. Melt the white chocolate in a double boiler and whip the cream to make whipped cream. Add the drained gelatine to the heated chocolate and mix. Fold in the whipped cream and pour the mixture into cylindrical moulds, stopping 1 to 2 cm from the rim.
- Reheat oven to 180° C (350° F, gas mark 4). In a bowl, whisk the eggs with the sugar until smooth.
- Add the flour and mix. Pour the dough onto a cookie sheet covered with baking paper and bake for 10 minutes, then let cool. Carefully remove the sponge cake from the baking paper, cut out circles of the same diameter as the cylinders and place them on the sponge cake. Place in the freezer overnight.
- The next day, soak the rest of the gelatine sheets in cold water. Prepare the Arpeggio capsules into 40 ml servings, pour into a sauce pan with the sugar and heat. As soon as it begins to boil, remove from heat, add cream, cocoa powder and drained gelatine while whisking constantly.
- Unmould the cylinders, place them on a rack, pour the slightly cooled topping over them to cover them. Refrigerate one hour before serving.
- Serve with an iced coffee made with an Arpeggio Espresso (40 ml)