Recipe Irish Coffee Norohy - Organic coffee bean paste

IRISH COFFEE RECIPE MAKES 25

WHIPPED WHISKEY ICE CREAM GANACHE
- UHT whole milk 140g
- SOSA dextrose 155g
- SOSA glucose DE60 155g
- SOSA trehalose powder 70g
- SOSA gelatin powder 220 Bloom 5g
- Water for the gelatin 25g
- OPALYS 33% chocolate 210g
- Heavy cream 36% 710g
- Whiskey 55g
Warm up the milk. When it reaches 75-85°F (25-30°C),
add the dextrose, glucose DE60 and trehalose.
Heat the milk to approx. 185°F (85°C) and add the rehydrated gelatin.
Slowly combine the hot mixture with the chocolate. Mix
using an immersion blender to form a perfect emulsion.
Cool the mixture then add the cold cream, then the
whiskey. Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whip until firm.
ORGANIC COFFEE BEAN PASTE ICE CREAM
- UHT whole milk 825g
- SOSA 1% fat dry milk 50g
- Sugar 170g
- SOSA glucose powder DE33 90g
- SOSA dextrose 60g
- Heavy cream 36% 255g
- NOROHY coffee bean paste 35g
- SOSA guar gum 2g
- SOSA carob gum 2g
- SOSA Natur Emul 4g
Carefully weigh all the ingredients.
First, pour the water into your cooking pot (a saucepan
or pasteurizing machine).
Once it is at 75°F (25°C), add the dry milk.
Once it is at 85°F (30°C), add the sugars (sugar, glucose
powder and dextrose).
At 105°F (40°C), incorporate the fat-based products (the
cream and coffee paste).
Once it is at 115°F (45°C), add the stabilizer and emulsifier
mixture with a portion of the sugar (approx. 10%).
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool
the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat
crystals as tiny as possible.
Leave the mixture to sit for at least 12 hours.
Mix using an immersion blender and churn at between
15-20°F (-6°C to -10°C).
Freeze at -22°F (-30°F), then store in a freezer at -0.5°F
(-18°C).
COFFEE BEAN PASTE STREUSEL CRISP
- Coffee bean paste & almond streusel 150g
- Crispy wheat flake cereal 150g
- DULCEY 35% chocolate 150g
Cut the baked coffee streusel into small pieces and mix
with the rest of the ingredients.
ALMOND & COFFEE PASTE STREUSEL
- European-style butter 40g
- Brown sugar 40g
- All-purpose flour 40g
- SOSA extra fine blanched almond flour 40g
- Fleur de sel. 0.5g
- NOROHY coffee bean paste 5g
Combine all the ingredients together. Strain.
Bake at 320°F (160°C) for around 12 minutes.

COFFEE PASTE SPONGE
- Whole eggs 80g
- Sugar 30g
- Fine salt 2g
- Grape seed oil 20g
- NOROHY coffee bean paste 6g
- All-purpose flour 90g
- Egg whites 120g
- Sugar 75g
- SOSA cream of tartar 2.5g
Mix the eggs, sugar, salt, oil, coffee paste and flour.
Beat the whites with the second portion of sugar and the
cream of tartar.
Combine the 2 mixtures.
GUANAJA SPRAY MIX
- Cocoa butter 150g
- GUANAJA 70% couverture 350g
Melt the ingredients together. Strain before use.
To give your spray mix a velvety finish, heat the mixture to
105-115°F (40-45°C) and spray it onto your frozen product
CHILLED ABSOLU SPRAY GLAZE (FOR ICE CREAM)
- Mineral water 75g
- SOSA dextrose 115g
- SOSA glucose DE60 75g
- Absolu Cristal neutral glaze 490g
Mix together the water, dextrose and glucose DE60 and
then bring them to a boil.
Combine the mixture with the Absolu Cristal and mix
using an immersion blender.
Use the glaze at a temperature of approx. 75°F (25°C).
–
Make the whiskey whipped ganache and the coffee ice
cream.
Bake the coffee streusel and use it to make the pressed
streusel. Spread 500g into a 34 × 34cm frame (depth:
4mm). Chill it and cut it into pieces using a 4.5cm cutter.
Make the sponge and spread 425g into a 40 × 60cm
Flexipan half-mold. Bake initially at 355°F (180°C), then
lower the temperature to 290°F (145°C). Bake for a total
of 12 minutes.
Cut into rounds using a 4.5cm cutter.
Churn the coffee ice cream and place 12g on each coffee
sponge and freeze them.
Line some 5.5cm rings (depth: 4.5cm) with acetate.
Beat the whiskey whipped ganache and place a crisp at
the base of each ring.
Put in place 20g of whiskey whipped ganache and add the
insert with the sponge side facing down.
Finish off with 30g of ganache and use a small spoon to
arrange it into a swirl (see photo). Freeze.
Make the Guanaja spray mix and apply it using a spray gun,
creating a velvety effect at the base of the gateaux. Freeze.
Heat the neutral glaze and use a spray gun to apply a light
covering over the entire dessert.