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
- In a pot, mix the barako coffee and sugar together.
- 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.
- Whisk the cream in a mixer until it forms a soft peak.
- 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
- 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.
- 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.
- Whisk the cream in a mixer until it forms a soft peak.
- 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.
- Place the mousse in the chiller before assembly.
For barako coffee crumbs
- Preheat oven to 150°C.
- Using your hand, mix all the ingredients together until no dry spots remain.
- Line your baking tray with baking paper. Assemble little pieces (in any shape you prefer) of coffee dough on the tray.
- Bake for eight minutes or until it gets dry and crumbly.
Assembly
- Once everything is prepared, you can layer it into any drinking glass.
- First, pour the coffee mousse into a drinking glass and place in the chiller for 15 to 20 minutes.
- Add the brownies and pour the white chocolate mousse on top. Let it set in the chiller for 15 to 20 minutes.
- Lastly, add the coffee crumbs.
This recipe was originally published in Southern Living, November 2015.