Frozen Coffee Loaf with Pistachios
ready in 16 h. 40 min.
Put the crushed coffee beans in the cream, cover, and chill overnight.
Beat 3 egg yolks with 75 g of sugar until thick and creamy. Sieve the flour and cornflour over. Stiffly whisk the egg whites, add to the mixture and fold in lightly with the flour.
Spread the mixture on half of a greased baking tray and bake in a preheated oven (180°) for about 12 - 15 minutes. Take out of the oven and cool thoroughly.
Soak the gelatine in cold water.
Melt the couvertures separately over a warm bain-marie.
Beat the rest of the egg yolks with the remaining sugar over a warm bain-marie until thick and creamy.
Squeeze out the gelatine and dissolve in the warm egg yolk mixture. Stir in the white couverture and leave to cool.
Strain the coffee-flavoured cream through a sieve, whip stiffly and fold into the white chocolate creme.
Cut the sponge in half lengthwise and cut each piece to fit the loaf tin. Layer into the tin alternating white chocolate creme with sponge and spreading the sponge with dark couverture.
Scatter the pistachios into the last layer of creme. Freeze for about 4 hours. To serve, turn out and decorate with chocolate curls if you wish.