Cappuccino Mousse with Coffee Caviar
[Editor's Note: If you're interested in the intricacies of molecular gastronomy but have never been sure where to start, this recipe is a great option. It's a simple way to transform ingredients without keeping the necessary chemical compounds on hand that are used in fancy restaurants around the world. --Genie]
Dessert "Caviar" Minus the Molecular Gastronomy; Cappuccino Mousse with Coffee Caviar
The major difference between this version and its culinary physics counterpart is that this one is a solid sphere of gelatin and most (if not all?) molecular versions are fluid-filled. Still, this version holds its own; it's tender but just firm enough to create an interesting texture.
Image Credit: Sprinkle Bakes, used by permission.
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