Coffee Cake Base
Dissolve the coffee powder with part of the water in the recipe.
Mix all the ingredients for 1-2 minutes until homogeneous.
Spread the cake batter on lined parchment paper 0.5cm thick.
Bake at 180°C for 12-15 minutes depends on size.
Mix all ingredients together until the sugar and coffee powder has dissolved.
Pour it into a silicone mould as an insert for the center of the mousse; let it set in the freezer.
Orange Dragon Fruit Mousse
Mix well Cremyvit Classic, red dragon fruit puree, and orange juice; followed by melted gelatine mass.
Whip the whipping cream to a soft peak, fold into the mixture.
Bring water, sugar, glucose, and condensed milk to a boil.
Pour into Belcolade Selection Blanc CT and gelatine mass, mix well using a hand blender, followed by orange food colouring as desired.
Fill half of the orange dragon fruit mousse into a ball-shape silicone; assemble the frozen coffee insert; fill in the rest of the orange dragon fruit mousse, followed by the coffee cake base.
Keep it in the blast freezer.
Warm the orange glaze to 40°C; glaze it on the frozen mousse when the glaze reaches 28-30°C.
Deco it as desired.
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