Cappuccino tahini mousse with sesame brittle

Method

 Prepare the Vanilla Mousse Base

•  In a planetary mixer fitted with a whisk attachment, combine SB Mousse – Vanilla (400 gm) and cold milk (1,000 gm).
•  Whip at high speed for 6–7 minutes, until the mixture is smooth and aerated.
• This creates a base vanilla mousse. 

Divide and Flavor

•  Weigh out 250 gm of the whipped vanilla mousse into a separate bowl. Fold in 25 gm of coffee ganache to create Cappuccino Mousse.
•  In another bowl, weigh out 250 gm of the vanilla mousse and fold in 25 gm of tahini paste to create Tahini Mousse.
•  Keep the remaining vanilla mousse plain or reserve for additional servings if desired.

Layering in Glasses

•  Using piping bags, alternate layers of Cappuccino Mousse and Tahini Mousse in each serving glass or dessert mold.
•  Refrigerate for 60 minutes to allow the mousse to set.

Garnish

•  Once set, top each mousse with sesame brittle shards.
•  Place a coffee bean on each portion for an elegant finish.
•  Serve chilled.