Barbajada my way - by Davide Oldani
The Barbajada (also italianized as Barbagliata) was a popular Milanese sweet frothy drink in the 19th century and the early decades of the 20th century. It was made with whipped chocolate, milk and coffee in equal parts, along with any amount of sugar, and possibly topped with cream. It was served warm in hot summer and cool in cold winter, usually to accompany desserts such as the Panettone or other Milanese delicacies. Chef Davide Oldani was inspired by this drink when creating his dessert which recipe we are sharing.
Barbajada my way by Davide Oldani. Photo: Brambilla Serrani
Ingredients for 4 persons
For mousse:
160 g whipped cream
with 32 g granulated sugar
140 g Cacao Barry Or Noir by Davide Oldani Chocolate 70% (alternative: Cacao Barry Origin Saint Domingue or Fleur de Cao)
80 g eggs
8 g gelatine softened in cold water and then dried
4 g caffè espresso
For finishing:
10 g amaretti
3 g coffee powder
30 g whipped cream
For mousse:
Mix the eggs with a blender/mixer, add melted chocolate and warm coffee. Add gelatine and make it melt. Slowly add the whipped cream. Put the mixture into the cups and put them in the refrigerator for 2 hours.
Finishing:
Sprinkle the mousse with grated amaretti and coffee powder. Serve with whipped cream on the side.
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