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Cappuccino tahini mousse with sesame brittle


Serves: 6
timePrep time: 25 mins
timeTotal time:
Cappuccino tahini mousse with sesame brittle
Recipe photograph by Kris Kirkham

Cappuccino tahini mousse with sesame brittle

The rich, nutty taste of tahini works brilliantly in desserts. Paired with espresso and a decent dash of coffee liqueur, this sophisticated two-tone pud will round off any meal in style

Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
802Kcal
Fat
65gr
Saturates
36gr
Carbs
40gr
Sugars
40gr
Fibre
2gr
Protein
9gr
Salt
0.2gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the coffee mousse
  • 2 tbsp instant espresso powder
  • 1 tbsp cocoa powder
  • 2 large eggs
  • 50g caster sugar
  • 200ml double cream
For the tahini cream
  • 250ml double cream
  • 75g icing sugar
  • 1 tsp vanilla bean paste or extract
  • 4 tbsp tahini, stirred
For the sesame brittle
  • 100g caster sugar
  • 30g sesame seeds (we used a mix of black and white)
To decorate
  • 150ml double cream
  • 2 tbsp coffee liqueur (we used Tia Maria)

Step by step

Get ahead
The sesame brittle can be made 2-3 days in advance and kept in an airtight container. Make the mousses the day before, and decorate before serving.
  1. Mix the espresso and cocoa powders and add 3 tablespoons of just-boiled water. Stir to combine and dissolve then leave to cool completely.
  2. Separate the eggs and whisk the egg yolks with the cooled coffee mixture in a large bowl. Add 25g sugar to the double cream in another bowl and whip to soft peaks. Whisk through the coffee mixture.
  3. In a clean bowl, add the remaining 25g sugar to the egg whites and whisk until stiff. Carefully fold this into the coffee cream until fully combined, taking care not to knock the air out.
  4. For the tahini cream, combine the double cream, icing sugar and vanilla, and whip until just starting to form soft peaks. Add the tahini and whisk until just combined. Divide the tahini cream between 6 dessert glasses, then top with the coffee mousse. Cover and chill for 6 hours.
  5. To make the sesame brittle, put the caster sugar in a heavy-based saucepan and heat over a gentle heat until the sugar has dissolved; meanwhile, line a baking tray with baking paper. Continue to cook until the sugar has turned a rich caramel colour. Add the sesame seeds then immediately pour out onto the prepared tray. Leave to cool before breaking into shards.
  6. When ready to serve, combine the double cream and coffee liqueur and whisk to soft peaks. Pipe onto the top of the chilled mousses and decorate with the shards of sesame brittle.

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