Mille-Feuille With Coffee Mousse, Coffee Cream, And Date And Malaga Ice Cream | Gennaro Esposito

Ingredients for 4 people

For the Coffee Mousse

• 190 ml fresh milk
• 190 g fresh cream
• 170 g dark chocolate
• 100 g coffee
• 75 g egg yolks
• 40 g granulated sugar
• 8 g gelatin

For the Coffee Cream

• 250 g espresso coffee
• 100 g cream
• 80 g granulated sugar
• 30 g cornstarch
• 1 egg

For the Date and Malaga Ice Cream

• 500 ml milk
• 100 g granulated sugar
• 70 g dextrose
• 50 ml fresh cream
• 30 ml milk powder
• 10 g dates
• 5 g Malaga wine
• 4 g ice cream stabilizer
• 2 vanilla pods

For the Mille-feuille

• 500 g puff pastry

Method

For the Coffee Mousse

Bring the milk to a boil and temper it into the yolks, which have been previously beaten with sugar. Cook at 83°C until the mixture is homogeneous.

Remove from heat and add the gelatin, previously softened in water and squeezed out.

Dissolve the white chocolate and add one-third of the milk. Mix well, ensuring there are no lumps, then add the remaining milk.

Combine the mixture with the cold, unwhipped cream, and emulsify with an immersion blender without incorporating air.

Repeat the process, now adding the coffee. Transfer the mixture to a low baking dish, cover with plastic wrap, and refrigerate for 24 hours.

Cut into rectangles about 5x2 cm and set aside.

For the Coffee Cream

Temper the hot coffee into the yolks, previously beaten with sugar and cornstarch. Mix well and cook at 83°C until the mixture is homogeneous.

Transfer the mixture to a container, cover with plastic wrap, and let cool.

Separately, whip the cream and combine it with the previously prepared mixture. Using a blender, mix well and transfer the cream to a pastry bag.

For the Date and Malaga Ice Cream

In a pot, pour the milk, cream, and vanilla pod seeds, and cook until it reaches 40°C.

In a separate bowl, combine the dextrose, sugar, milk powder, finely chopped dates, Malaga wine, and ice cream stabilizer.

Gradually add the warmed cream and milk. Mix well and return to the heat until it reaches 80°C.

After cooling, place the mixture in the freezer for at least 24 hours, then blend.

For the Mille-feuille

Roll out the puff pastry and cut into 4 rectangles about 3 millimeters thick.

Place the puff pastry rectangles on a perforated baking sheet and bake in a preheated oven at 180°C for about 15 minutes.

Remove from the oven and cut into rectangles about 5x2 cm. Let cool.

Plate Composition

Fill two layers of puff pastry with a rectangle of coffee mousse.

Place in the center of the plate and finish with dollops of coffee mousse and a quenelle of date and coffee ice cream.