"GRATIN" OF THREE TORREFACTIONS
100G COCOA SEEDS (NIBS)
100G COFFEE BEANS
100G SUGAR MUSCOVADO
300ML/100ML MILK
7LEAVES GELATIN
7G METHYLCELLULOSE
Bring 100ml milk to a boil with sugar. Infuse the nibs and coffee beans. Strain, and puree the infusion with methylcellulose following instructions for hydration: bring to 80-90C, then rapidly chill to 4C. Warm 100ml milk to dissolve gelatin, add remaining 300ml milk: reserve at 35C, or ambient room temperature. Begin whipping methylcellulose base in stand mixer, slowly adding gelatin base to make a stable mousse. Freeze in molds, unmold, and “gratin” with a blow torch.
Will powders used:
Methylcellulose >>