Coffee mousse cake with mirror glaze with thermomix

Preparation of coffee mousse cake with mirror glaze with thermomix

BASE

1. Cookies in the glass,
2. 5 seconds / speed 6,
3. set aside and reserve
4. Melt the butter and add 1 teaspoon of soluble coffee into it, stir, add to the biscuit powder, mix. We line the base of the mold of about 18/20 cm (in my case 18×18), with baking paper and sides with acetate (failing that, with baking paper), turn the cookies over and apply pressure with the back of the a glass, we reserve in the fridge

MOUSSE

1. Butterfly in blades, we mount the cream
2. speed 3’5, we reserve in the fridge
3. We put to hydrate the gelatin in cold water
4. We split the chocolate and pour over it, the coffee along with the teaspoon of hot soluble coffee, stir, add the drained gelatin, stir.
5. We put the cheese and sugar to the glass,
6. 30 seconds / speed 4
7. we incorporate the mixture of coffee and chocolate,
8. 10 seconds / speed 4
9. Pour into a large bowl. Take the whipped cream out of the fridge and add it little by little and with enveloping movements. Once this is done, we take our mold out of the fridge and pour the mixture over. We take it back to the cold, meanwhile, we continue with the recipe
10. GLAZED
11. We pour the sugar and cornstarch into the glass,
12. 10 seconds / speed 4
13. then coffee
14. 6 seconds / speed 4
15. now we program
16. 3 minutes / 90°C / speed 4
17. Pour into a jug and let it temper.
18. To pour it over our cake, it will need to reach a temperature of about 32/35°, so that it retains that characteristic shine.
19. From time to time, we remove to lower the temperature. If you do not have a culinary thermometer, this process of knowing the optimal temperature will take about 20/25 min (approximately; depending on the temperature of your kitchen),
20. Take the cake out of the fridge and pour the icing on top. We take the cold again, about 6/8 hours, or better all night.
21. If you want to eat it very fresh, you know, put it in the freezer and remove it 1 hour before your delight
22. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION