Creamy Coffee Dome

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Credit: Mathilde de l'Ecotais

Bitter cocoa sauce, chilled marsala sabayon

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Instructions

Step 1: Making the light crème anglaise

Bring milk to a boil. Beat the egg yolks together with sugar until light in color. Add milk, cook like you would crème anglaise and stop cooking when the mixture has fully thickened. Cool the mixture using an electric mixer; once cooled, add the whipped cream. Transfer to 1 3/4 inch (4 cm) square Flexipan molds, and freeze.

Step 2: Making the creamy coffee dome

Bring the milk with all the coffees to a boil, let steep for 1 hour, then strain through a chinois. Beat eggs with sugar until the mixture is light in color, then add the milk. Cook on high like you would crème anglaise and stop cooking when the mixture has fully thickened.

Soak the gelatin sheets in cold water for several minutes. Drain and add to the coffee mixture, then cool the mixture with an electric mixer. Once cooled, add the whipped cream, then quickly pour into half-sphere molds. Place a frozen square of light crème anglaise inside each dome, along with dark coffee-flavored chocolate curls. Cover with coffee mixture and smooth out. Freeze. Unmold and keep frozen until needed.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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