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Sticky toffee and coffee mousse

A sticky toffee-inspired dessert element with pecan, coffee and citrus.

Makes about 80 pieces.

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Allergens and dietary requirements

  • Sulphite
  • Nuts
  • Gluten
  • Cow's milk
  • Lactose
  • Egg
  • Soy

Ingredients

700
g
blood orange coulis
100
g
calamansi coulis
125
g
liqueur, such as Grand Marnier or Cointreau
100
g
sugar
500
g
water
3
g
Citras
18
g
agar agar
160
g
gold chocolate
40
g
power 41 chocolate
200
g
pecan paste
70
g
pecan nuts, finely chopped
1
piece
lime, zest
40
g
dates, finely cut
6
g
candied lime peel
100
g
pailleté feuilletine
450
g
dates, deseeded
350
g
water
350
g
self-rising flour
2
tsp
vanilla extract
5
g
baking powder
4
eggs
170
g
soft butter
280
g
cane sugar
4
tbsp
molasses sugar
200
ml
milk
400
g
cold brew coffee
300
g
whipping cream
165
g
egg yolk
165
g
sugar
60
g
corn starch
4
g
salt
8
g
gelatin leaves
500
g
whipping cream, lightly whipped
as needed
gold spray

Scale recipe

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