Tiramisu Mousse

dessert sous-vide recipe

INFO

Incredibly light.

Details

Ingredients

• 300 g Mascarpone
• 100 ml Milk
• 90 ml Expresso Coffee
• 9 g Vanilla sugar (1 pack)
• 50 g Powdered sugar
• Bordeau cookie
• [Raspberry Coulis](Raspberry Coulis.md)

Method

1. Draw the expresso
2. Let it sit so cool a bit (you can use an ice bowl to speed things up)
3. I use my KitchenAid Stand Mixer to mix all the ingredients, I start by mixing the powdered sugar, sugar into the milk, then I add the mascarpone cream, then the coffee.
4. If lumps form, pass the mixture throw a sieve and remix.
5. Once everything is dissolved, I place the ingredients into my iSi Whipper.
6. Stir the cold coffee and all ingredients until the powdered sugar is completely dissolved. Put into a 0.5 L (~17 fl. oz.) iSi Whipper. 
7. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
8. Double the recipe (and charger)

To serve, I insert a Bordeau Cookie into a small glass, add a few drops of [Raspberry Coulis](Raspberry Coulis.md) then add the cream.

Inspired by  http://www.isi.com/en/culinary/home-edition/recipes/?tx_isirecipes_recipes[recipe]=69&tx_isirecipes_recipes[action]=show&tx_isirecipes_recipes[controller]=Recipe&cHash=2b9b6b5633c5014d7216ae188654b7b6

Quick View

Sous-Vide
Serve	6
Preparation Time	10 mn
Cooking Time (sous-vide)	N/A
Cooking Time (traditional)	N/A
Temperature	N/A
Authors	Pascal Crausaz
Special	iSi Whipper