Liégeois coffee mousse with speculoos - Complete recipe

The Liège cafe, a famous gourmet dessert of Belgian origin, is renowned for its perfect marriage between the sweetness of the whipped cream and the aromatic intensity of coffee. This detailed recipe guides you step by step to succeed in a delicious Liège coffee foam sublimated by the crisp and tasty touch of crumbled speculoos. An ideal dessert to impress your guests or simply please you on any occasion.

Ingredients (for 4 beautiful verrines):

150 ml of Refroit Liège coffee (previously prepared and slightly sweet)
200 ml of very cold whole liquid cream
2 food gelatin sheets (4 g)
4 speculoos
1 tablespoon of icing sugar (optional for a touch of additional softness)

Step 1: Prepare the perfect Liège coffee

To start this recipe, it is crucial to have an excellent Liège coffee. Prepare a quality, strong but balanced coffee, you can choose a coffee capsule , grain coffee or soluble coffee according to your preferences, then let it cool completely. To get the best result, refrigerate it for a few hours. Be sure to slightly suck the coffee when preparing to balance the natural bitterness of coffee with the sought -after sweetness for a dessert.

Step 2: Careful preparation of gelatin

Start by soaking the gelatin leaves in a large bowl of cold water for about 5 to 10 minutes so that they soften properly. Meanwhile, prepare the other ingredients to save time and organize yourself effectively.

When the leaves have become soft, drain them carefully, pressing them slightly with your fingers to remove excess water. It is important to gently handle gelatin to prevent it from tearing.

Step 3: Harmonious mixture of coffee and gelatin

In a small saucepan, pour half of the Liège coffee cooled and warm it gently over low heat. Be careful not to boil it: a light heating is largely enough. Immediately add the drained gelatin to the pan and gently mix using a whisk until complete dissolution. It is crucial that gelatin is completely integrated to obtain a homogeneous foam.

Once the gelatin is perfectly incorporated, immediately remove the pan from the heat. Then pour the rest of the cold coffee in the hot mixture to speed up cooling and prevent gelatin from freezing too quickly. Reserve the mixture obtained at room temperature, the time it becomes lukewarm.

Step 4: A light whipped cream like a cloud

In a large, previously cooled bowl, pour the very cold whole liquid cream. The cold is essential to obtain a firm and creamy whipped cream. Using an electric mixer, whisk the medium speed cream and gradually increase until you get an aerial and firm texture.

Then add the icing sugar if you want to give your foam an additional sweet touch, particularly appreciated by gourmet palates. Whisk briefly to gently incorporate the icing sugar without weighing down the whipped cream.

Step 5: Delicate incorporation of Café to La Chantilly

Now that your two preparations are ready, gently incorporate coffee into the fitted whipped cream. Use a flexible spatula and make slow and regular movements from bottom to top to preserve the aerial and frothy texture of your preparation.

Take your time: this step determines the final lightness of your foam. Be sure to avoid the too vigorous gestures that could break the incorporated air bubbles in the whipped cream.

Step 6: Elegant Dressing in Verrines

Choose four beautiful transparent verrines to enhance your foam. Divide the preparation evenly in each of them, taking care to gently fill in to obtain a harmonious and refined presentation.

Place your verrines in the refrigerator for at least 3 to 4 hours to allow the foam to take perfectly. This rest time guarantees an optimal texture.

Step 7: Gourmet final touch - Speculoos bursts

While your foam rests, crumble the speculoos into small irregular pieces to bring a delicious crunchy touch to your dessert. You can use your fingers or a rolling pin for this operation.

Just before serving, generously sprinkle each verrine with these speculoos bursts. The association of soft and slightly spicy flavors of speculoos with the Liège coffee moss is a real delight.

Additional advice for perfect tasting:

Serve the fresh Liège coffee foam, ideally accompanied by an espresso coffee or a light tea to enhance the dessert.
To vary the pleasures, you can add a thin layer of caramel or chocolate sauce between foam and speculoos.
This foam can also be prepared the day before, thus facilitating the organization of a festive meal or a friendly dinner.

Gourmet conclusion:

This recipe for Liège coffee moss with speculoos bursts combines elegance, simplicity and gluttony. Easy to achieve but with a guaranteed refinement, it will certainly appeal to your guests and quickly become a must in your culinary directory. Enjoy it slowly to savor each spoonful and fully appreciate the exceptional encounter between the aerial foam at the coffee and the crunchy sparkles of speculoos.

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Coffee capsules

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Liège coffee mousse with speculoos - Complete recipe

Liège coffee mousse with speculoos - Complete recipe