A light, cool mousse combining two traditional Italian tastes: espresso coffee and mascarpone cheese. Easy to prepare and ideal to finish off a summer lunch in the lightest way possible …
Take the cardamom pod, extract the seeds and grind them or chop finely with a large knife. Prepare the boiling coffee, add 30gr icing sugar and the ground cardamom seeds. Mix well and leave to cool.
Crumb the cantucci, and spread at the bottom of 6 small glasses. Pour the aromatized coffee over the biscuit mix.
Pour 600ml water into a saucepan, add the ground coffee and caster sugar and bring the mix to the boil.
Whisk the egg yolks in a bowl with an electric whisk and add the coffee mix very slowly. Whisk for 5 mins.
Whip the fresh cream with 40 gr of icing sugar and add to the egg and coffee mix.
Take the glasses again and add some mousse into each glass. Place the glasses in the freezer for a couple of hours.
Mix the mascarpone with 20 gr of icing sugar. Apart, whisk the egg white with the remaining sugar.
Stir the mascarpone mix together with the whipped egg white. Take the glasses from the freezer and spoon the mascarpone and egg white mix onto the coffee mousse. Enjoy!
“Mokaclassico” stands out for the intense, full Robusta coffees blended with prized Arabic coffees to obtain a full-bodied, sweet cup of coffee suitable for every palate.
Taste is vigorous and full with a rich, complex aroma, with pleasant nuances of roasted and other delicate notes.
Aftertaste is lively and long-lasting.
Available also in 500g Bipack.