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Coffee

Ground

Capsules

Coffee Machines Coffee

Coffee Chocolate Cones

DIFFICULTY
2H

Ingredients
FOR THE CONE
  • 200 g tempered chocolate
  • 10 g coffee powder
FOR THE LEMON FOAM
  • 7 g sugar
  • 2 g lemon peel
  • 20 g lemon juice
  • 50 g Italian meringue
  • 70 g 35% cream, semi-whipped
  • 2 g gelatine
Preparation

Ingredients
FOR THE ORANGE FOAM
  • 7 g sugar
  • 2 g orange peel
  • 20 g orange juice
  • 50 g Italian meringue
  • 70 g 35% cream, semi-whipped
  • 2 g gelatine
FOR THE COFFEE FOAM
  • 80 g egg yolks
  • 220 g 35% cream
  • 60 g sugar
  • 50 g ristretto coffee
  • 6 g cornstarch
  • 40 g water
  • 8 g rum
Preparation

Preparation

The cone

Blend the ground coffee with the tempered chocolate and pour the preparation into the cones; after a few moments, turn them over to remove the excess chocolate. 

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The citrus mousse

Refine the sugar with the peel and add the juice, mix into the meringue and add a part of the mixture to the softened gelatine. Cover and add to the semi-whipped cream.

 

 

Presentation

Fill the cones with the prepared foams and garnish them with coffee beans.

 

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