ケーキ（カプチーノケーキ）｜Les sens cielさんのレシピ書き起こし

Chop coffee beans (for ganache).
Put (A) and chopped coffee beans (for ganache) in a pot and heat over low heat.
Put white chocolate (for ganache) in a container and heat it in the microwave for several tens of seconds until it melts.
When the pot boils, turn off the heat and strain.
Add instant coffee (for ganache) and mix with a whisk.
Heat in the microwave to 41 degrees, add white chocolate (for ganache) and mix with a rubber spatula to emulsify.
Pour into a mold and chill in the freezer overnight.

Temper the white chocolate (for cups) and put it in a cup-shaped mold and let it cool.
Add the coffee ganache, remove excess and cool in a cool place.

Mix powdered gelatin and cold water and place in the refrigerator.
Chop coffee beans (for mousse).
Put milk (for the mousse) and coffee beans (for the mousse) in a pot and heat over low heat.
Strain and heat in the microwave.
Add instant coffee (for the mousse) and mix with a spoon.
Add softened gelatin powder, mix and warm in the microwave.
Put (A) into a pot and heat over low heat.
Beat the egg yolk in a container, add (A), mix with a whisk, and pour into the pot.
Raise the temperature to 80 degrees over low heat and filter.
Mix with a hand mixer until white.
Whip the fresh cream (for the mousse) with a hand mixer.
Add the brandy and coffee bean mixture to the egg yolk mixture and mix with a whisk.
Add the fresh cream (for the mousse) and mix with a rubber spatula.

3を2に入れる。
1を型から外して入れる。
残りの3を入れる。
冷凍庫で一晩冷やし固める。

4を型から取り出す。
残りの1を乗せる。
生クリーム(トッピング用)を絞り出す。
ココアを振りかけてマシュマロを乗せる。
ホワイトチョコレート(取手用)を撹拌して練って取手の形にして付けて完成。