Cookbook:Coffee Mousse
Appearance
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Coffee Mousse | |
---|---|
Category | Dessert recipes |
Servings | 2 |
Time | 15 minutes |
Difficulty |
Ingredients
[edit | edit source]Mousse
[edit | edit source]- 10 g powdered gelatin
- 2–3 tbsp cream
- 2 egg yolks
- 2 tbsp castor sugar
- 10 tbsp milk
- 1 tbsp of instant coffee powder
- 2 egg whites
Whipped cream
[edit | edit source]- 1 cup heavy cream, cold
- 1 tsp vanilla
- 4 tbsp sugar
Procedure
[edit | edit source]- Sprinkle the powdered gelatin over the cream. Let sit for a few minutes to bloom the gelatin.
- Combine egg yolk, castor sugar, and milk. Cook on a low flame for about 10 minutes.
- Add the cream/gelatin mixture and instant coffee powder. Mix well until thoroughly combined and there are no lumps of gelatin. Cool slightly.
- Whip the egg whites in a bowl till they are fluffy. Fold the whipped whites into the egg yolk custard mix.
- Transfer mousse mixture to serving dish(es). Refrigerate for an hour.
- Combine the heavy cream, vanilla, and sugar. Whip to medium peaks.
- Serve the mousse with the whipped cream, and garnish with grated chocolate.