Alpenbitter pastry

Cream the butter, sugar and salt until smooth. Slowly incorporate the eggs. Mix the flour and ground coffee beans, add to the mixture, and knead into a smooth dough.

Cool the dough slightly, roll out to approx. 2 mm and cut out drop shapes (9×6 cm).

Bake on a Silpat mat at 180°C for about 12 minutes.

Slowly and evenly mix the mascarpone with the liquids until smooth. Then stir in the sugar and couverture rapée until a homogeneous cream is formed.

Fill a silicone mold (57×34×24 mm) with approx. 22 g of the finished cream and freeze immediately until the mixture is completely frozen.

First loosen the silicone mold slightly so that the product separates from the edges of the mold by itself. Then carefully press it out of the mold. Make sure that the cream stones are frozen to the optimum temperature to ensure that they can be removed cleanly and without breaking.

Mix the blackberry purée with lemon juice and sugar. Dissolve the soaked gelatin and stir into the fruit mixture. Then carefully fold in the whipped cream until the mixture is smooth.

Pour 32 g of the finished blackberry cream into the silicone mold (76×52×37 mm). Then carefully press in the frozen Alpenbitter mascarpone cream stone until it is flush with the surface of the cream.

Immediately freeze the filled mold until both components are completely frozen.

Boil the water, sugar and glucose syrup to 106°C. Add the soaked gelatin, condensed milk and food coloring and mix.

Storage: Keep in the refrigerator.

Heat to 30–35°C before use.

Remove the frozen pastries from the silicone mold, coat with glaze, allow to drip off briefly and place directly on the prepared coffee bases.

First mix the sugar with the pectin, then add the juice, pulp and egg yolks and heat to 82°C. When the mixture has cooled to around 35°C, add the butter and mix, then chill.

Pipe 3 g of orange calamansi cream into one corner of the coffee bases. Then decorate the pastry with dried flowers.