Cinnamon mascarpone affogato
Lay a fresh sprig of rosemary over each glass so the hot coffee can release its herbaceous scent over the mascarpone cream.
Serves 4 Prep time 30 minutes + 3 hours chill time
Cook time 10 minutes
10g ground cinnamon
3 egg whites
250ml whipping cream
4 stalks fresh rosemary
4 shots espresso, freshly brewed
- Melt sugar in a pan with 100ml water and reduce the mixture by half. Let cool.
- Add ground cinnamon to the sugar mixture with egg whites and mascarpone. Mix till homogenous, then add whipping cream in a slow steady stream, mixing very slowly till it aerates into a mousse.
- Divide mousse into serving glasses till half full. Keep chilled for at least 2-3 hours.
- Just before serving, top each glass with a rosemary branch and pour over a shot of espresso over each glass. Serve immediately.
Credits: Horota tumbler, atomi; silver horn tray, Strange & Deranged; Sori Yanagi dessert spoons, kapok; Serax copper carafe, edit lifestyle