Cardamom Coffee Entremet

Instructions

1. 1

   Begin by blooming the gelatin powder in 100ml of cold water. Set aside to swell for about 10 minutes.

2. 2

   In a small bowl, mix the instant coffee with a small amount of hot water to dissolve, then add the cardamom and mix well.

3. 3

   Whip the heavy cream to soft peaks and refrigerate.

4. 4

   Melt the dark chocolate in a double boiler or microwave and let it cool slightly.

5. 5

   Separate the eggs, placing the whites in one bowl and the yolks in another.

6. 6

   Whip the egg whites while gradually adding 75g of sugar until stiff peaks form.

7. 7

   In another bowl, whip the egg yolks with the remaining 75g of sugar until pale and thick.

8. 8

   Gently fold the melted chocolate into the yolk mixture.

9. 9

   Fold in the almond flour and cocoa powder until well combined.

10. 10

    Carefully fold in the egg whites in three additions, being careful not to deflate the mixture.

11. 11

    Warm the bloomed gelatin until it dissolves completely and mix it with the coffee-cardamom mixture.

12. 12

    Fold the coffee mixture into the chocolate base.

13. 13

    Finally, fold in the whipped cream until the mixture is homogenous.

14. 14

    Pour the mixture into an entremet mold and freeze until set, about 4-6 hours.

15. 15

    Once set, remove from the mold and decorate as desired before serving.