Usually for New Years Eve, I get together with my friends in Norway, we make a feast and party in to the early hours of the new year. Great way to start of the year. I usually make the dessert, and this is my addition to this year’s party. I also made the other two courses of the feast for the small party of 30 guests. This dessert is inspired by the great Seattle Coffee bar’s, Slate Coffee Roasters, deconstructed latte. I find their roasting and selection of beans to lend a great addition to desserts. They usually have a lighter roast, full of aroma. You get the fruitiness and complexity of the bean and origin. If you are in the area, you should for sure check out their tasting menu. Best shared between friends or a partner, unless you are really jet lagged. This recipe makes about 6-8 small 200ml (8oz) paper coffee cups.
95g Milk (Whole)
55g Vegetable oil
55g Egg white,
10g Egg yolk,
55g Cake flour (Bleached)
25g Cocoa Powder (Valrhona Cocoa Powder – Roasted)
2.5g Kosher salt
2 N2O Cartridges (Cream chargers)
60g Espresso (Slate Coffee Finca San Luis)
Cut 3 small holes in the bottom of the paper coffee cup using a knife. I found it best to Combine milk, oil, and eggs to the blender and blend. Add all remaining ingredience and blend until smooth. Pour into a Whipping siphon and charge with 2 cartridges. The batter will raise a lot in the microwave. We want to create a layer that is about 3cm at the bottom of the paper cup. So we want about a little bit less than a 2cm of batter in the cups. The sponge will puff up in the microwave. Knock the cups on a level surface to make sure it is evenly dispersed. Knocking too hard will make the cakes sink together and not become airy and light. Cook in the microwave for 25-30 seconds. Pour table spoon of a freshly pulled shot of Espresso on the sponge once cooled. You can make this dessert gluten free by making this layer with the a dark chocolate cremeux. You can find a good recipe for that at my Secret Stash of Chocolate. Just swap the milk chocolate with a dark chocolate and the hazelnut liqueur with espresso.
White Chocolate Coffee Ganache
25g pour-over Coffee (Slate Coffee Kibugu Washed)
50g White Chocolate (Valrhona Ivoire 35%)
Bring the Coffee up to a boil. The coffee I used is very fruity and lends itself well to this preparation. To substitute I would recommend a light roast coffee that you like. Pour the coffee over the chocolate. Make sure you get every last drop. Stir until all the chocolate is melted. If you are not getting it fully melted, gently melt using a bain marie or microwave. Pour two table spoons of the mixture on top of the cooled sponge with espresso. This will soak into the sponge a little.
50g Heavy Whipping Cream
Mix Mascarpone with the milk until you have a smooth and no lumps. Pour two table spoons of the mixture on top to the Coffee Ganache. Place the cup back in the freezer to set.
Cold Brew Gel
200g Cold Brew Coffee (Slate Coffee All-Nighter)
1.3g Agar Agar
In a pot with the coffee add Agar Agar. Heat the coffee mixture to above 90c and make sure the Agar is stirred in well. Remove from heat. When the temperature drops to 50c, pour two table spoons of the liquid on top of the Latte Creme in the cup. Agar agar sets at 35-45c, and it sets rapidly. Place the cup in the fridge to set.
See you next time. Hungry Eyes Full Heart, Can’t Lose!