Espresso Mousse with Plum Sorbet and Lavender Jelly

The Culinaria restaurant in the Farmerkreuz above Tirolo is captivating not only with its unique location above the Merano basin, it also offers its guests a stylish and cosy atmosphere with a breathtakingly beautiful view from the terrace. It is immediately clear that the Kofler brothers, Manfred and Stefan, have the same vision, when it comes to hospitality and enjoyment. Their focus is clearly on their guests. Their fantastic cuisine with its casual interpretation of tradition demonstrates creativeness at its best, but also a down-toearth attitude.
Whatever Manfred Kofler cooks and Stefan serves, it is always top quality – including the wine list.

Espresso mousse
2 gelatine leaves
140 g white chocolate
1 egg yolk
1 tablespoon bourbon
15 g icing sugar
2 espressos
250 g whipped cream

Melt the chocolate in a bain-marie, until it reaches a temperature of about 35-40°C. Soak the gelatine in cold water, then squeeze it out, mix it with the whisky and the hot coffee and stir over the water bath, until it has dissolved.
Mix egg yolk and icing sugar with the coffee gelatine mixture, add the melted chocolate and stir the ingredients until smooth and creamy. Stir in the whipped cream, until you get a smooth mass. Fill into a terrine, cover and allow to set in the fridge for about 2 h.

Lavender jelly
70 g castor sugar
80 g water
3 gelatine leaves
1 small bunch lavender

Soak the gelatine.
Bring the sugar and water to the boil, remove from the heat, then add the lavender and allow to infuse for about 10-15 minutes; pass through a very fine strainer. Add the gelatine and pour the mixture about ½ cm high into a deep, flat container, then leave to set in the fridge.
As soon as the lavender jelly has reached the right consistency, cut into small cubes and arrange on the plate.

Plum sorbet
450 g plums
80 g castor sugar
40 g glucose
200 g water

Bring the plums, the sugar, the glucose and the water to the boil, then leave to cool well and finally mix, press through a fine strainer and freeze to make a sorbet in the ice cream maker.
If possible, coat the espresso mousse terrine with chocolate spray.
If you serve the espresso mousse in a cup, use only one gelatine leaf.
Arrange the espresso mousse, plum sorbet and lavender jelly on a beautiful plate as shown in the picture.

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