My Favorite Recipes

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• 60g cream cheese

• 230g marscapone 

• 400g heavy cream

• 175g sugar

• 6ea egg yolks

• 35g coffee liqueur/ rum

• 54g bloomed gelatin (9g powder, 45g cold water)

• ladyfingers

• black coffee

• cocoa powder for dusting

1. Soften cream cheese and marscapone over double boiler and then set aside.

2. Bloom the gelatin powder in cold water. Whisk and allow to set.

3. Whip cream to soft peaks.

4. Whisk together the yolks and sugar over double boiler to 83C. Remove from heat.

5. Whip the yolks and sugar until cool (or ribbon stage). The yolks should be about 37C

6. Add the rum and melted gelatin slowly while mixer is going to ensure the gelatin doesn’t set too fast.

7. Combine yolk mixture with heavy cream in stages. 

8. Fold together until combined.

9. Line desired mold with lady fingers and soak with coffee

10. Pour mousse into mold and allow to chill overnight 

• 120g heavy cream

• 350g white chocolate (I like to use Callebaut W2)

• 10g houjicha leaves (or more if you like it stronger)

1. Bring cream and houjicha leaves to a soft boil

2. Pour over chocolate and whisk together (or use a stick blender to make sure it’s homogeneous)

3. Chill overnight before use

Tip: if you add 4 tablespoons of butter and whip it, it becomes a light and fluffy whipped ganache

• 70 g almond flour

• 70 g powdered sugar

• 60 g fresh egg whites

• 50 g granulated sugar

• 5 g cream of tartar

1. sift together powdered sugar and almond flour

2. whip egg whites to stiff peak for 15-20 minutes (I do this to make sure my meringue is super stable); when they begin to foam slowly add the sugar and cream of tartar

3. fold in dry ingredients to meringue in thirds; macaronage until batter passes the "s" test (batter should slowly settle but still hold its shape)

4. pipe 1/5" discs several inches apart with a round tip onto a silpat

5. tap bottom of tray a few times to remove air bubbles

6. allow to dry for 20 minutes or until skin forms

7. bake at 300C for 15-16 minutes