Chocolate Baileys coffee

A DESSERT OF CONTRASTS

Raúl Bernal takes the traditional chocolate and cream dessert one step further. The coffee liqueur cream and the combination of Maragda and Jade toppings bring new flavour contrasts to a smooth and very sweet recipe.

Chocolate and coffee cream

Ingredients Preparation
  • 175g
    Cream 35% MG
  • 35g
    Milk
  • 35g
    Espresso coffee
  • 0,5g
    Salt
  • 7g
    Modified starch
  • 20g
    Jade
  • 65g
    Maragda

Place the cream with half the milk, the coffee and the salt in a saucepan.

Mix the other half of the milk with the starch.

Boil the first part and pour over the starch mixture. - Cook at 85ºC.

Remove from the heat. - Add the couvertures and emulsify.

Place in a container covered with plastic film and keep in the fridge. - Leave until warm to make sure that there's no condensation.

Pour out into a glass.

Freeze

Coffee biscuit

Ingredients Preparation
  • 80g
    Butter
  • 100g
    Brown sugar
  • 100g
    Weak flour
  • 1g
    Salt
  • 5g
    Ground coffee
  • 2,5g
    Instant coffee

Place all the dry ingredients in a mixing bowl and add the cold butter.

Mix until you get a sandy texture.

Freeze - Place the biscuit on a tray with paper.

Bake at 160ºC for 25 minutes.

Break with a whisk every 10 minutes to separate.

Allow to cool and set aside in an airtight container.

Baileys and mascarpone cream

Ingredients Preparation
  • 325g
    Cream 35% fat
  • 130g
    Mascarpone
  • 40g
    Sugar
  • 1g
    Fine salt
  • 30g
    Baileys
  • 0,3g
    Vanilla caviar

Heat the cream with the vanilla and sugar.

Pour over the mascarpone and salt.

When the mixture is at 40ºC add the Baileys.

Leave 24 hours in the fridge.

Whisk and measure out onto the biscuit. 

Assembly

Ingredients Preparation
  • shavings - g
    Maragda
  • g
    Cocoa powder Selection 22

Place the coffee cream in the glass.

Add the biscuit.

Pour out the Baileys cream.

Finish with the shaving and a little cocoa powder.

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