Greek Coffee Mousse with Loukoumi Rolls
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Fusion
- 350 gr. / 12 oz. Jivara Valrhona Chocolate
- 250 gr. / 9 oz. Milk
- 500 gr. / 4.5 oz. Heavy cream 35% fat
- 50 gr. / 2 oz. Greek coffee grinds
- 4 pieces of loukoumi with rose flavor
- 1 phylo sheet
- 20 gr. / 1 oz. Butter
- Melt chocolate in bain-marie.
- In a pot pour the milk and the coffee grinds and warm over medium heat.
- Remove from fire and drain, keeping the milk in a bowl.
- Dispose of the coffee grinds.
- Incorporate the milk into the chocolate little by little in 3 to 4 doses.
- Mix until the batter is smooth and let it fall at 38°C/100°F.
- In the meantime beat the heavy cream until it looks like Greek yogurt, that is, until soft peaks are created.
- Place in the fridge with a cling firm touching the surface for at least an hour or until it is served.
- Melt butter.
- Cut phylo in 4 equal pieces.
- Take one phylo piece, butter it and place the loukoumi.
- Roll as a pipe.
- Preheat oven to 170°C/ 340° F.
- Bake until phylo takes a golden color.
Recipe and photos by Alexandros Alexiou
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/greek-coffee-mousse-with-loukoumi-rolls/
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