Mocha Whipped Cream

Name: Mocha Whipped Cream
Yield: 3 pounds (1 kg 365 g)
Ingredients: ½ cup (120 ml) or 6 ounces (170 g) light corn syrup; 4 egg yolks (⅓ cup/80 ml); ½ cup (120 ml) dry white wine; 4½ teaspoons (14 g) unflavored gelatin powder; ¼ cup (60 ml) Coffee Reduction or 1 teaspoon (4 g) mocha paste; ¼ cup (60 ml) Coffee Reduction or 1 teaspoon (4 g) mocha paste; ⅓ cup (80 ml) Kahlúa liqueur; 1 quart (960 ml) heavy cream

Preparation info

3 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not make this filling until you are ready to use it.

Ingredients

4½ teaspoons (14 g) unflavored gelatin powder
½ cup (120

Garnish

Method

Sprinkle the gelatin over the wine and set aside to soften.
Beat the egg yolks just until combined. Heat the corn syrup to boiling and whip the hot syrup into the yolks, continuing to whip until the mixture has cooled and has a light, fluffy consistency.
Whip the cream to soft peaks and combine with the yolk mixture.
Add the Kahlúa and coffe