Cappuccino Bavarian, Coffee
Cup
Amount
Ingredient
1quart
Milk
2 tablespoons Gelatin Powder
10 each
Egg Yolks
4 ounces
Sugar
6 each
Egg Whites
4 ounces
Sugar
3 tablespoons
Mocha Paste
4 ounces
Coffee Brandy
1 quart
Cream -- WHIPPED SOFT
Method
- FOR MOCHA MOUSSE
1. SUBMERGE AND BLOOM GELATIN IN PART OF
MILK, BRING REMAINING MILK TO BOIL.
2. COMBINE SUGAR AND YOLKS, TEMPER, ADD
TO MILK, COOK UNTIL NAPE'.
3. POUR OVER BLOOMED GELATIN TO MELT.
4. ADD MOCA FLAVORING.
5. COOL TO ROOM TEMP.
6. WHIP WHITES WITH SUGAR AS A MERINGUE
TO SOFT PEAKS.
7. FOLD INTO PREVIOUS MOCHA MIXTURE.
8 WHIP CREAM AND FOLD INTO MOCHA MIXTURE.
- TO BUILD CAPPACCINO CUP
1. PIPE CREAM INTO OILED AND SUGARED
PVC LEAVING THE CENTER HOLLOW. USE BASE OF CHOCOLATE SPONGE OR NUT
CAKE AS THE BOTTOM OF THE CUP.
2. PIPE SWEETENED CINNAMON WHIPPED
CREAM INTO CENTER OF MOCHA CREAM.
3. WRAP CREAM CUP WITH CHOCOLATE.
4. ATTACHED HANDLE OF MOLDING CHOCOLATE.
5. SET CUP ON CHOCOLATE TUILE SAUCIER
AT SERVICE TIME.
YEILD:1X = AAPPROX: 60
WRAPPING, 250 MOLDS TAKES 2 PERSONS AROUND 2 HOURS.