Millefeuille with Coffee Mousse

A reinterpretation of the classic dessert recipe prepared by Michelin-starred chef Gennaro Esposito: Millefeuille with coffee mousse, coffee cream, with date and Malaga ice cream.

For the recipe, millefeuille is paired with 70% cocoa mass chocolate decorations, while the cream is made with espresso coffee, which makes the taste very authentic and clear on the palate. The result achieved goes well with the chopped dates in the Malaga ice cream. The dessert is as delicious as it is beautiful to present – the ideal end for a dinner with friends or a romantic date for two.

Recipe Ingredients for 4 people

For the coffee mousse

Fresh milk: 190 g
Fresh cream: 190 g
Dark chocolate: 170 g
Coffee: 100 g
Egg yolks: 75 g
Caster sugar: 40 g
Gelatin: 8 g

For the coffee cream

Espresso coffee: 250 g
Cream: 100 g
Caster sugar: 80 g
Cornstarch: 30 g
Egg: 1

For the date-malaga ice cream

Milk: 500 g
Caster sugar: 100 g
Dextrose: 70 g
Fresh cream: 50 g
Milk powder: 30 g
Dates: 10 g
Malaga: 5 g
Neutral for ice cream: 4 g
Vanilla pods: 2

For the millefeuille

Puff pastry: 500 g

Procedure

For the coffee mousse

To begin the recipe, bring the milk to a boil and dilute over the egg yolks previously beaten with the sugar. Cook at 83° C until smooth. Off the heat, add the gelatin, softened beforehand in water and squeezed out. Add the gelatin to the milk and mix. Next, melt the white chocolate and add a third of the milk.

Stir well, taking care not to create lumps, and add the remaining part of the milk. Blend in the cold, un-whipped cream to the mixture and emulsify with an immersion blender without incorporating air. Repeat the operation again, now adding the coffee. Transfer the mixture to a shallow baking dish, cover with foil and refrigerate for 24 hours. Portion into rectangles of about 5×2 cm and keep aside.

For the coffee cream

Steep the hot coffee over the previously beaten egg yolks with the sugar and cornstarch. Mix well and bake at 83° C until smooth. Transfer the mixture to a container, cover with foil and allow to cool. Separately, whip the cream and add it to the mixture. With the help of a blender, combine well and transfer the mousse to a sac à poche.

For the date-malaga ice cream

In a saucepan, pour the milk, cream, and seeds from the vanilla pods and cook until it reaches 40°. Separately, in a bowl pour the dextrose, sugar, milk powder, finely chopped dates, malaga liqueur and ice cream neutral. Next, drizzle in the previously heated cream and milk. Mix the mixture well and return to the heat until it reaches 80°. After cooling, place the mixture in the freezer for at least 24 hours and then blend.

For the millefeuille

Roll out the puff pastry and cut out 4 rectangles about 3 millimeters thick. Place the puff pastry rectangles in a perforated baking dish and bake in a preheated oven at 180° for about 15 minutes. Remove from the oven and cut out rectangles of about 5×2 cm. Allow to cool.

To Serve the Dessert

Fill two layers of puff pastry with a rectangle of coffee mousse. Arrange in the center of the plate and top with spumoni of coffee mousse and a quenelle of the ice cream.

Gennaro Esposito

Millefeuille with Coffee Mousse

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