How to Make Coffee Mousse
This is a really light and aromatic cold dessert, great enjoyed on a warm summers evening!
- 150ml of strong black coffee
- 15g of gelatine
- 3 eggs (yolks separated from whites)
- three tablespoons of sugar
- 150ml of single cream
- 1 vanilla pod
- rum or cognac – optional
First make 150ml of extra strong coffee using three heaped tablespoons of instant coffee. Then while this is hot, stir in 15g of powdered gelatine until dissolved. Next beat three egg yolks with three tablespoons of sugar in a bowl, over a saucepan of hot water until thick and creamy.
Remove the pan from the heat and continue to beat until it has cooled.
Gradually stir in the coffee and gelatine mixture and 150ml of single cream and beat well.
Whisk the three egg whites until they are stiff and fold them into the coffee mixture and pour into a wet mold. Chill until it is set.
You can add a vanilla pod for an a complimenting aroma or another excellent alterative is to add rum or cognac. ENJOY!
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