Cassie 10000

Coffee Cream Mousseline

Filling for the cake above

2 1/2oz caster sugar (60g)
4 tablespoons water
2 Large egg yolks
5 oz unsalted butter (150g) at room temp
1 Table spoon instant coffee powder dissolved in 1 tablespoon hot water be careful I used 1 tablespoon of coffee granules and the cream blows your head off because its strong, use half if granules

There is a lot of messing about but it is worth it trust me on this.

Place sugar and water in saucepan slowly bring to boil - keep an eye on it make sure the sugar has dissolved completely before it comes to a boil.

Then let it simmer gently for 10 - 15 mins until mixture forms a thread. (not sure what this means so I just let it simmer for 15mins and kept an eye on it all the time).

Now whisk the egg yolks in a bowl place bowl on damp tea towel to steady it.

Pour sugar syrup onto the egg yolks in a steady stream, whisking all the time.

Then whisk in the butter about 1 oz at a time till you have a smooth fluffy cream. It seems like a lot of butter but it does melt.

Now whisk in the dissolved coffee and use the cream to sandwich the cake and decorate the top.

Now because I used coffee granuales instead of power the cream was very strong so I topped mine with icing sugar. You could also top with walnuts

I am going to try this cream with cadbury drinking choc instead of the coffee to see what that tastes like.

Happy Cooking I added the pic again because the other one wasn't compressed and too big a file.

Coffeepot

Thanks Cassie that looks yummy will try that later x