Summary

Ingredients

Ingredients for the dark mousse:

• 3 cup / s espresso
• 2 sheets gelatin
• 5 tablespoon espresso beans
• 4 egg yolks
• 50 g dark chocolate couverture
• 65 g suar
• 100 ml cream

Ingredients for the white mousse:

• 3 tablespoon espresso beans, possibly 4
• 50 g chocolate, white
• 2 sheets gelatin
• 75 ml milk
• 3 egg yolks
• 30 grams sugar
• 3 egg whites
• 100 ml cream

Ingredients for the cake:

• 3 egg (s)
• 200 g cane suar, brown
• 0.33 vanilla pod (s), which the pulp
• 0.5 ½ pack baking powder
• 100 g pistachios, chopped
• 100 g nouat, diced into small pieces
• 250 g ricotta
• 150 grams flour
• Fat for the shape

Ingredients for the orange ragout:

• 3 orange (s)
• 2 tablespoon sugar
• 1 tablespoon butter
• Vanilla sugar or 1/3 scraped out vanilla pod
• 2 cl Cointreau
• 1 teaspoon cornstarch
• some cold water

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Instructions

1. Melt the dark chocolate for the dark mousse. Whip the cream until stiff and soak the gelatine in cold water. Everything in separate vessels.
2. Roughly chop the espresso beans and bring them to the boil again together with the espresso. Drain through a sieve lined with kitchen paper and collect the liquid. Beat this fortified coffee with the egg yolks and sugar over a water bath to a very creamy foam. If necessary, you can add an additional egg yolk.
3. Then squeeze out the gelatine well and dissolve it in the egg cream. Remove the bowl from the water bath and stir in the chocolate. Beat this cream cold, it works faster in a cold water bath.
4. Then carefully fold in the cream and serve the finished mousse in glasses. Fill the glasses no more than halfway. Make sure to put it in the cold.
5. For the white mousse, melt the chocolate and whip the cream until stiff. Soak the gelatine in cold water. Also in separate vessels.
6. Roughly chop the espresso beans and bring to the boil with the milk, leave to stand for about 10 minutes and pour through a sieve lined with kitchen paper to catch the liquid.
7. Beat this flavored milk with the egg yolks and sugar over a water bath to a very creamy foam. Then squeeze out the gelatine well and dissolve it in the egg cream.
8. Remove the bowl from the water bath and stir in the chocolate. Beat this cream cold as well. This is also faster here in a cold water bath.
9. Then carefully fold in the whipped cream and finally the egg white. Place the white mousse in the same glasses on the dark mousse and chill.
10. For the cake, beat the eggs and sugar with the food processor until frothy. Then carefully pour in all the other ingredients so that no lumps are formed and stir until done.
11. Pour the finished dough into a springform pan lined with baking paper and greased on the bottom and bake in the preheated oven at 180 ° C top / bottom heat for about 45 minutes.
12. For the orange ragout: Peel two oranges with a knife and carefully fillet them. Catch the escaping juice. Squeeze the third orange.
13. Slowly heat a little butter with the sugar in the saucepan. When the sugar has dissolved and turned slightly brown, add the orange juice and stir quickly with the whisk.
14. Add some Cointreau and the vanilla. If necessary, add a little sugar to taste and simmer for another 3 minutes.
15. Mix the starch with cold water until smooth and stir spoonfuls into the boiling orange stock until the desired consistency is achieved. Let it get cold, then add the orange fillets.
16. Florian prepared this recipe as a dessert in the program “The Perfect Dinner” - Day 4 in Munich on Friday, April 17th, 2020.