INGREDIENTS The technique for this frozen mousse shows a completely different way of using a vanilla sauce First, the milk is infused with coffee beans and coriander seed The more water there is in a liquid, the stronger the infusion, since it is the water in the liquid that absorbs the flavors So milk will absorb more coffee flavor than heavy cream, because it contains more water When it comes to flavoring egg-based creams I like to use crushed coffee beans instead of ground or instant coffee, as the beans deliver a rounder flavor profile that marries very well with the egg For a coffee infusion, the finer the coffee is crushed, the stronger the infusion In this recipe we only crush the beans slightly so that the flavor is not too strong and so that the vanilla sauce has a good texture and doesn’t have to be put through a very fine strainer to get rid of powdery coffee residue You should choose coffee beans that are light brown in color, as darker ones signify that the coffee has been over-roasted and will be very bitter This will clash in a bad way with the bitterness of the chocolate Also, since there is a lot of coffee in this dessert, you might want to use decaffeinated beans or reduce the amount by 10 percent Once infused, the vanilla sauce is cooked to 179.6°F/82°C and then cooled down by being whipped until cold, thick, and foamy When a hot coagulated egg yolk mixture is whipped to cool, it “shrinks” and has the ability to trap air At this point it’s a mousselike base Whipped cream is then folded into it and ... flavor profile that marries very well with the egg For a coffee infusion, the finer the coffee is crushed, the stronger the infusion In this recipe we only crush the beans slightly so that the flavor is not too... in color, as darker ones signify that the coffee has been over-roasted and will be very bitter This will clash in a bad way with the bitterness of the chocolate Also, since there is a lot of coffee in this dessert, you might... more coffee flavor than heavy cream, because it contains more water When it comes to flavoring egg-based creams I like to use crushed coffee beans instead of ground or instant coffee, as the beans deliver a rounder