Créé avec l’IA
Hazelnut Coffee Eggless Entremet
110 min 369 kcal par portion Avancé
Ingrédients
4 Portions
- hazelnuts100 g
- brewed espresso120 ml
- oat milk80 g
- brown sugar60 g
- eggless chocolate sponge100 g
- cocoa powder30 g
- cornstarch20 g
Instructions
- 1
Preheat your oven to 180°C (356°F). Line a small baking tray with parchment paper.
- 2
Spread the hazelnuts on the tray and roast for 10 minutes, or until fragrant. Let them cool, then rub off the skins and finely chop or blend into a coarse meal.
- 3
In a saucepan, combine the oat milk, brewed espresso, brown sugar, cocoa powder, and cornstarch. Whisk well to dissolve the cornstarch completely.
- 4
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a smooth custard (about 5-7 minutes). Remove from heat and let it cool slightly.
- 5
Fold in the ground hazelnuts into the coffee-chocolate custard mixture until well combined.
- 6
Cut the eggless chocolate sponge into rounds or rectangles to fit your serving molds or glasses.
- 7
To assemble, place a layer of chocolate sponge at the bottom of each mold or glass. Pour a layer of the hazelnut coffee custard over the sponge. Repeat layers if desired, finishing with the custard on top.
- 8
Refrigerate the assembled entremets for at least 3 hours, or until set.
