Coffee mousse in cup with cantucci

To prepare the coffee mousse in a cup with cantucci, start by making coffee with the moka pot: put cold water, preferably low in limescale, inside the boiler up to the safety valve 1 (otherwise you will get a longer coffee). Fill the filter with ground coffee 2 and level it with each teaspoon of coffee added, tapping the filter on the table with decisive movements 3, until reaching the rim of the filter.

Do not press down with the teaspoon, nor create holes, and tightly screw the moka pot 4 (to prevent coffee from leaking out the sides while it rises), then place it on a low and steady flame to get a rich coffee. As the coffee rises, a dense froth will form 5; we recommend not letting the coffee bubble for too long to preserve its aroma and sweetness. Then turn off the heat, and your coffee for use in the preparation is ready: stir it directly in the moka pot with a teaspoon to make it more homogeneous 6.

Now focus on preparing the cantucci: first, preheat the oven to 375°F and when it reaches the temperature, toast the hazelnuts well laid out on a baking sheet 7 for 3-4 minutes; then remove them from the oven and let them cool. Then proceed to make the dough for the cantucci: place the 4 whole eggs and one yolk in the stand mixer 8 (or in a large bowl) and add a pinch of salt and the granulated sugar. Separately, sift the flour and add the baking powder 9

and the powdered coffee 10. Coarsely chop the hazelnuts with a mixer 11. Then, when the egg and sugar mixture is light and frothy, pour in the dry ingredients 12

Now add the melted butter 13, the hazelnuts 14, and mix to obtain a crumbly and soft mixture 15.

Transfer the mixture to a floured work surface 16 and compact it by hand to form a uniform ball. Cover the dough with plastic wrap 17 and place it in the refrigerator to firm up for at least half an hour. After this time, take the dough, cut it into 3 loaves about 12 inches long 18;

transfer the loaves to a baking sheet lined with parchment paper, brush them with the lightly beaten whole egg 19, and bake for 20 minutes in a preheated oven at 375°F. After this time, remove the loaves 20, let them cool for a few minutes, and then cut them diagonally 21 to get biscuits (cantucci) about 0.5-0.6 inches thick.

Place the resulting biscuits back on the baking sheet and bake them at 340°F for about 10-15 minutes 22. Now you can focus on the dark mousse by preparing the coffee meringue: Place 30 ml of coffee and 75 g of granulated sugar in a saucepan with a thick bottom 23, heat the mixture over low heat and stir to dissolve the sugar; as soon as the syrup begins to boil, immerse the kitchen thermometer, which will indicate the temperature, when the syrup reaches 240°F. Start whipping the egg whites at medium speed with a stand mixer equipped with whisks, and as soon as they turn white, add 50 g of sugar. The egg whites must be well whipped when the syrup reaches 250°F. When the syrup reaches the indicated temperature, pour it slowly into the egg whites 24,

continuing to whip with the whisks until the meringue is completely cooled 25. Soak the gelatin in cold water to soften and then dissolve it in 50 ml of warm cream 26. Separately, whip 150 ml of cream with an electric whisk 27 following the How to Whip Cream guide.

and gently incorporate it into the meringue 28. Add the cream and gelatin mixture 29 and let the mousse set in the refrigerator for at least 2 hours. The dark mousse is ready, now focus on the light one: soak the gelatin in cold water to soften 30,

flavor 200 ml of liquid cream with coffee beans and let them infuse for at least one night in the refrigerator 31. After this time, remove the coffee beans by draining the cream 32 and whip the cream with powdered sugar 33. Separately, dissolve the softened and well-drained gelatin in 50 ml of warm cream.

Add the dissolved gelatin to the mousse 34 and let the mousse set in the refrigerator for at least 2 hours. After this time, you can assemble the dessert: take small glasses and pour in ¾ of the dark mousse with a piping bag, then complete the surface with the light mousse 35. Finish by dusting with some cocoa powder 36. Serve the coffee mousse in a cup accompanied by hazelnut cantucci.