Hazelnut-Coffee Mousse Filling

Name: Hazelnut-Coffee Mousse Filling
Yield: 10 cups (2 L 400 ml)
Ingredients: 7 eggs, separated; ¼ cup (60 ml) strong brewed coffee; ¼ cup (60 ml) coffee liqueur; ¼ cup (60 ml) cold water; 1 teaspoon (3 g) unflavored gelatin powder; 10 ounces (280 g) granulated sugar; 3 cups (720 ml) heavy cream; 3 ounces (85 g) lightly toasted hazelnuts (see Chef’s Tip); 2 teaspoons (6 g) pectin powder (see Note)

Preparation info

10
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

3 ounces (85 g) lightly toasted hazelnuts (see Chef’s Tip)
2 teaspoons

Dessert

Method

Remove as much skin as possible from the toasted hazelnuts by rubbing them between your palms or in a towel. Thoroughly combine the pectin powder and 2 ounces (55 g) of the su