Mix all ingredients and cover a bottom of removable pie pan.
Bake at 350°F for about 8-10 minutes.
Heat the cream and milk over low heat until first broth, then put the coffee beans, cover and let infuse 10 minutes.
Sift and heat the liquid before pouring on the chocolate drops.
3. Wait 1 minutes then emulsify with a whisk.
4. Add the egg and pour into the crust.
5. Bake at 325°F for 10-15 minutes ... the center should remain flickering.
6. Let it cool for 1 hour before adding the marshmallow and serve.
Soak the gelatin sheets in a bowl of ice water for a couple of minutes, until rehydrated (wait until fourth step). If using powdered gelatin, sprinkle 31/2 teaspoons (10 grams) gelatin over 5 tablespoons (75 grams) water in a small bowl, stir, and let sit 20 minutes to bloom.
Place the egg whites in a stand mixer fitted with a whisk. Begin whipping them on medium speed.
Combine the granulated sugar, corn syrup, and water in a medium pot. Bring to a boil over medium heat and cook the syrup without stirring until it reaches 266°F (130°C).
Remove the syrup from the heat. If using gelatin sheets, soak them and squeeze the excess water afterwards. Whisk the bloomed gelatin into the hot syrup until the gelatin dissolved. Turn the mixer to high speed and slowly pour the hot syrup into the whipped whites, streaming it down the inside of the bowl to avoid hitting the whisk.
Continue to whip the marshmallow until almost completely cooled, about 5 minutes. Add the cinnamon and whip until it is incorporated.
Using a rubber spatula, place the cinnamon marshmallow in a pipping bag. Push the marshmallow down toward the tip of the bag.
December 21, 2020
A Foodie since forever, follow me on my journey to find the best restaurants & coffee shops around the world and in my hometown Montreal.
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