400-500g Whole Milk
35-50g Coarse Ground Coffee
—————270-300g Coffee Infused Milk (400 minus Egg Whites)
235g Heavy Cream
25g Skimmed Milk Powder
7.0g Salt
2.0g XG
100g Espresso/Other Strong Coffee
10g Distilled Spirit
—————100-130g Egg Whites (from three large eggs)
100g Lactose/Sucrose
80g Light Brown Sugar
100+g Water
Measure and combine the whole milk and ground coffee into an airtight container, before refrigerating. The exact measurements for this are not critical, anywhere within the recommended range should work. Refrigerate for 8-24 hours before proceeding.
—————Measure the first set of dry ingredients: milk powder, salt, and xanthan gum. Combine and set aside.
Separate three eggs and collect the egg whites. If any of the yolks break, use that particular egg for something else and separate another one. After collecting, measure the egg whites on a scale and take note of the total. If you are under the recommended range (using smaller eggs) separate another until you have at least 100g.
Measure the heavy cream directly into a small heatproof/microwave-safe vessel. Add the milk powder mixture and stir thoroughly. Microwave in 30 second bursts with stirring in between, or otherwise gently warm up, until the mixture is fairly hot but not simmering. This will help dissolve the milk powder, but do not worry if it is not homogenous yet.
Transfer this cream mixture into a much larger mixing bowl. Immediately filter and measure the coffee milk into the same small container that previously held the cream. (The exact measurement is dependent on the total egg whites.) Do extra stirring to “rinse” the measuring vessel before also adding the coffee milk to the large mixing bowl.
Prepare or buy roughly 4 shots of espresso, with whatever equipment you have available, or prepare similar extra strong coffee. Also measure this 100g into the same vessel as the cream and milk, before adding to the large mixing bowl.
Stir everything currently in the mixing bowl to combine. If the milk powder and other solids seem separated, quickly process the mixture with an immersion blender until smooth.
—————Place the already measured egg whites into the bowl of a stand mixer, with the whisk attachment ready. This could theoretically be done with a handheld mixer, but you would probably want the assistance of another person for the later steps.
Measure the lactose/sucrose and brown sugar before placing into a small pot. Cover roughly with 100g of water, but the exact amount isn’t important. Place this on a relatively high heat on the stove, covered for just a minute.
Uncover the syrup and monitor with a thermometer closely, once it starts boiling. When the syrup reaches 108°C (226°F) quickly go to the stand mixer with the egg whites, turning onto a medium-high speed. Return to the syrup and continue monitoring. (Another instance where it may be helpful to have somebody helping, to just turn on the mixer.)
Once the syrup reaches 118-120°C (244-248°F) quickly and carefully bring it to the stand mixer. The egg whites should be fairly frothy if not approaching soft peaks. If not ready, keep the hot syrup covered on very low heat for another minute or two.
When/if the egg whites are the proper texture, turn the mixer down to a slightly slower speed. Carefully pour the hot syrup down the side of the mixer, avoiding the moving whisk.
When all of the syrup is added, turn the mixer to a high-speed with a few increments. Continue processing like this for at least six minutes.
Check that the work bowl of the stand mixer is only slightly warm or room temperature, and that the meringue itself has reached stiff peaks. If both of these parameters are not true, continue mixing on high and check every two minutes.
—————When the meringue is finished, turn the machine off and detach the work bowl and whisk. Add approximate a third of the meringue (such as the portion stuck to the whisk) to the mixing bowl with the dairy/coffee mixture.
Stir this initial installment fairly vigorously until homogenous. Then take another third of the total meringue (half of the remaining) and add it to the dairy mixture. This time carefully folding both components together, with a silicone spatula or similar tool.
When almost entirely homogeneous, pour all of this mixture back into the stand mixer bowl with the remaining meringue, being diligent to scrape the mixing bowl. For the last time, fold everything together being particularly delicate. Take care to scrape around the sides and bottom of the stand mixer bowl.
Continue folding until almost or entirely homogeneous, some streaks/marbling can be a pleasant visual.
Finally, place all of the mixture into your desired molds (a parchment lined loaf pan, other shaped bakeware, individual ramekins/silicone molds, etc.) and feel free to layer in crumbled cookies, cakes, nuts, chocolate, etc.. As well as gently finish folding melted chocolate or other semisolid flavorings.
Place in the freezer covered tightly with plastic wrap for a minimum of 12 hours.
For service, wait a few minutes at room temperature before unmolding. Cut with a hot knife if using a large format, garnish and serve immediately.