Coffee cream with almond biscuit

To make the coffee cream with almond biscuit, start by preparing the coffee with the moka pot: fill the boiler with cold water, preferably low in limestone, up to the safety valve 1 (otherwise you will get a longer coffee). Fill the filter with ground coffee 2 and level with each teaspoon of coffee added by tapping the filter on the table with decisive movements 3, until you reach the edge of the filter.

Do not press with the teaspoon, nor make holes, and screw the coffee maker tightly 4 (to prevent coffee from spilling out the sides while it rises), then place it on a low and steady flame to obtain a full-bodied coffee. As the coffee rises, a dense froth will form 5; we recommend not letting the coffee gurgle for too long to keep its aroma and sweetness intact. Then turn off the heat, and your coffee for the preparation is ready: stir it directly in the moka pot with a teaspoon to make it more homogeneous 6.

Let the coffee cool and start preparing the biscuit: grate the zest of an orange 7 and set it aside. In a bowl, pour the chopped almonds 8, add the sifted powdered sugar 9, flavor with the grated orange zest and a teaspoon of honey, and finally add an egg white and a pinch of salt.

At this point, mix the mixture with a spoon 10 until you get a compact and well-mixed dough 11. Place a sheet of parchment paper on a pastry board, transfer the dough onto the sheet with a spoon 12

and spread it out into a rectangular shape of about 7 x 10 inches 13. Transfer the biscuit base into a slightly larger rectangular baking pan 14 and bake in a preheated static oven at 355°F for 15 minutes (or in a fan oven at 320°F for about 10 minutes). When the surface of the biscuit is golden, remove it from the oven and let it cool 15.

Now take care of the cream: start by soaking the gelatin sheet in cold water for 5-10 minutes 16. While the gelatin softens, pour the fresh cream and milk into a saucepan, add the previously prepared moka coffee 17, and let it almost reach boiling point, meanwhile beat the eggs with sugar in a bowl 18

until you create a homogeneous mixture 19. Then turn off the heat, drain the gelatin, squeeze it, and add it to the hot mixture 20. Stir with a whisk to dissolve the gelatin better and add the eggs with sugar 21.

Mix well with the whisk to combine the mixture 22 and finally add a pinch of salt. Then divide the obtained cream into 6 single-serving molds with a capacity of ½ cup each 23 and let the cream set in the refrigerator for at least 4 hours. After this time, take the now cold biscuit base and cut out 6 discs with a round cutter with a diameter of 3 inches 24.

At this point, you can assemble your dessert: remove the creams from the refrigerator, place a biscuit on the surface of the cream 25 and unmold the dessert, to facilitate this operation, dip it for a few moments in a bowl containing hot water 24 and then turn it onto a serving dish 26. Finally, garnish the dessert with a coffee-flavored ganache; to make it, follow the recipe for the chocolate ganache by adding the moka coffee to the preparation, once ready, transfer it to a piping bag with a narrow nozzle to create striped patterns on the surface 27. Your coffee cream with almond biscuit is ready to be enjoyed!