Enjoy your coffee three ways with a cup of this Barako Coffee Trifle

Because coffee is life

INGREDIENTS

For trifle

Barako coffee mousse

White chocolate barako mousse

Barako coffee crumbs

Ready-to-eat brownies

 

For barako coffee mousse

1/2 cup barako coffee

1/4 cup sugar

1/2 sheet gelatin

1 cup whipping cream

 

For white chocolate barako coffee mousse

1/4 cup white chocolate

1/4 cup milk

1/4 cup sugar

1/2 sheet gelatin

1 cup whipping cream

2 tsp. barako coffee, ground

1 tsp. lemon zest

 

For barako coffee crumbs

1/4 sugar

1/4 barako coffee, ground

1/2 cup all-purpose flour

1/4 cup milk powder

1 1/2 cup melted butter

PREPARATION

For barako coffee mousse

  1. In a pot, mix the barako coffee and sugar together.

  2. Place the gelatin sheet in a bowl of water and ice until it softens. Then add the gelatin sheet into the pot. Set aside and let it cool down.

  3. Whisk the cream in a mixer until it forms a soft peak.

  4. Add the coffee into the cream and start folding using a rubber spatula. 5. Place the mousse in the chiller before assembly.

 

For white chocolate barako coffee mousse

  1. In a pot, mix milk and sugar. Then, pour it into a bowl of white chocolate. Transfer the mixture back into the pot and mix.

  2. Place the gelatin sheet in a bowl of water and ice until it softens. Then add the gelatin sheet into the pot. Set aside and let it cool down.

  3. Whisk the cream in a mixer until it forms a soft peak.

  4. Add the white chocolate mixture into the cream and start folding using a rubber spatula. Then, add the ground coffee and lemon zest. Continue folding until everything is mixed well.

  5. Place the mousse in the chiller before assembly.

 

For barako coffee crumbs

  1. Preheat oven to 150°C.

  2. Using your hand, mix all the ingredients together until no dry spots remain.

  3. Line your baking tray with baking paper. Assemble little pieces (in any shape you prefer) of coffee dough on the tray.

  4. Bake for eight minutes or until it gets dry and crumbly.

 

Assembly

  1. Once everything is prepared, you can layer it into any drinking glass.

  2. First, pour the coffee mousse into a drinking glass and place in the chiller for 15 to 20 minutes.

  3. Add the brownies and pour the white chocolate mousse on top. Let it set in the chiller for 15 to 20 minutes.

  4. Lastly, add the coffee crumbs.

This recipe was originally published in Southern Living, November 2015.

TAGS: barako coffee coffee coffee mousse dessert nolisoliph trifle white chocolate