6 eggs
3/4 cup of sugar
1 1/2 cups of milk
1 teaspoon of vanilla
1 1/2 teaspoons of unflavored gelatin
4 tablespoons of cold water
120g of melted bittersweet chocolate
1 1/2 teaspoons of instant coffee
1/4 cup of toasted and ground almonds (30g)
1 1/2 cups of heavy cream, whipped to stiff peaks (360g)
3 tablespoons of rum
6 eggs
3/4 cup of sugar
1 1/2 cups of milk
1 teaspoon of vanilla
1 1/2 teaspoons of unflavored gelatin
4 tablespoons of cold water
120g of melted bittersweet chocolate
1 1/2 teaspoons of instant coffee
1/4 cup of toasted and ground almonds (30g)
1 1/2 cups of heavy cream, whipped to stiff peaks (360g)
3 tablespoons of rum
In a bowl, beat the eggs with sugar until light and fluffy
Heat the milk to scalding point
Slowly pour it into the eggs, whisking constantly
Place over low heat, whisking continuously
Stop heating when it thickens
Remove from heat and stir in vanilla and softened gelatin
Whisk until dissolved
Divide the mixture among three small bowls
In one bowl, combine the melted chocolate and cold coffee, whisking well
In another bowl, mix together almonds and instant coffee dissolved in 2 tablespoons of water
Separately, whip the heavy cream to stiff peaks
Add rum and whip until soft peaks form
Fold in 1/3 of the whipped cream into the chocolate mixture, then gently fold in the remaining cream
Pour the mixture into a decorative mold coated with oil
Chill in the refrigerator until firm
Top with the remaining whipped cream, then chill for several hours
To serve, unmold and garnish with toasted almonds.
