Coffee Cloud Cornet

By corlear

Ingredients

• For the filo pastry cornet:
• 2 sheets filo pastry
• clarified butter
• For the coffee ice cream:
• 11/4 cup single cream (35% fat)
• 11/4 cup milk
• 6 tbsp egg yolks
• 3 oz sugar
• 1/2 cup expreso coffee, freshly made
• 5 packets instant decaffeinated coffee
• 1/2 oz coffee, roughly ground
• For the coffee cloud:
• 11/4 cup expreso coffee
• 12 tbsp water
• 4 sheets gelatin (previously rehydrated in cold water)
• For the amaretto gelatin:
• 7 tbsp amaretto
• 3/4 tbsp water
• 2 tsp powdered agar-agar
• To finish:
• 10 metallic cornets

Details

Servings 10

Preparation

Step 1

For the filo pastry cornet:
1. Brush the sheets of filo pastry with clarified butter.
2. Cut 6½ " diameter circles out of the filo pastry and then cut them into quarters.
3. Shape the cornet by putting the filo pastry quarters between 2 metallic cornets.
4. Bake at 400ºF for 10 min (halfway through the cooking time, remove the metallic cornets from the filo pastry and finish baking).

For the coffee ice cream:
1. Heat the cream and milk. Remove from the heat and infuse with the instant and ground coffee for 5 minutes.
2. Strain the cream and the milk and heat it. Meanwhile, beat the egg yolks and sugar until the mixture is white.
3. Mix all the ingredients together and heat to 185ºF.
4. Remove from the heat and add the freshly made coffee.
5. Process in the ice cream maker.

Note: To ensure the best coffee quality, we do not use stabilizer when making this ice cream, so it does not have to stand for many hours. Make it and then process it in the ice cream maker.

For the coffee cloud:
1. Mix the water and the coffee together and keep them in the fridge to ensure they are cold.
2. Heat ¼ cup of the coffee mixture to 120ºF and dissolve the gelatin sheets in it.
3. Whisk ¼ cup of the coffee mixture until it increases in volume.
4. Gradually add the rest of the cold coffee mixture and let it increase in volume for 10 minutes.
5. Once the cloud is formed, transfer it from the mixing bowl and spread a 1" high layer over a transparent sheet. Cut the mixture into 1" coffee cloud cubes or make ice-cream quenelles, which should be of the same size.

For the amaretto gelatin:
1. Heat the water and dissolve ½ sheet of gelatin in it. Let it cool to room temperature and add the amaretto.
2. Leave to cool in the fridge and cut into ½" cubes.

Final Steps & Preparation:
1. Put the coffee ice cream in the cornet and top with a cube of amaretto gelatin.
2. Finish with the coffee cloud quenelle or cube.