Coffee Mascarpone Verrine

Method of Preparation

1. Warm milk to 40°C/140°F.
2. Add PreGel 5-Star Chef Pastry Select™ Pronto Crème Caramel (Flan) - 83314 and burr mix.
3. Add cream, ground coffee and PreGel Five Star Chef Pannacrema Coffee and burr mix.
4. Pour into desired glass or mold and place in the refrigerator to set completely.

1. Combine dry ingredients in a mixer with a paddle attachment until a dough forms.
2. Refrigerate the dough until firm.
3. Crumble mixture by hand into small pieces onto a silpat lined baking sheet.
4. Bake in the oven at 176°C/350°F until done.
5. Remove from the oven and allow it to cool slightly; toss gently in Mycryo.

1. Mix together the powdered sugar, heavy cream and PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese) - 307028 until free of lumps.
2. Continue to whip to medium to stiff peaks.
3. Pipe as desired.

1. Place Chocolate Crumble on top of Coffee Cremeaux in glass.
2. Pipe the Mascarpone Whipped Cream on top of the Chocolate Crumble.
3. Pipe a small amount of PreGel Evolution Glaze - Caramel - 49532 on top of the whipped cream.
4. Garnish as desired with chocolate décor and more crumble.