MINICAPPUCCINO: CREMA AL CAFFE’ IN TAZZINE DI CIOCCOLATO BIANCO
MINICAPPUCCINO: COFFEE CUSTARD IN WHITE CHOCOLATE CUPS
Ingredients for the cups:
200 gr ( 7 oz) white chocolate.
Shred the chocolate and melt it is a double boiler. Stir often and bring it 45°c (113 F) avoiding lumps.
Put 1/3 of the melted chocolate in a bowl and pour the rest on the table (preferably marble). Start to move it with a spatula until it gets to 25° c ((77 F). The put the cold chocolate into the bowl and mix it with the remaining third until it gets to 29° C (84,2 F)
Pour the warm chocolate into small moulds, filling them to the top. Then turn them upside down, letting the exciding chocolate to fall on the table ( this chocolate can be used again, once solidified and gathered) until the moulds are coated by a thin layer of it. Let them rest in the refrigerator then remove from the moulds and fill with the coffee custard.
Ingredients for the coffee custard:
100 gr ( + 3 oz) fresh cream
100 ml ( + 3 oz) strong Italian coffee
2 egg yolks
30 gr ( 1 oz) sugar
10 gr ( 1/3 oz) flour
2-3 star anis
Bring to boil the cream with the star anis. Let it cool. Add the coffee and scald again.
Meanwhile beat the yolks with sugar and flour.
Temper the egg batter with a few spoons of hot liquid, then pour the batter into the liquid on the stove, stirring at the same time. It is ready when it starts to bubble. Turn it off and pour it in a cold bowl. Cover with a piece of plastic wrap at contact, so that the custard would not create the film n the surface. Refrigerate before using to fill the chocolate cups.