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.