Coffee Mousse

• 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
• 1 cup heavy cream, cold
• 1 tsp vanilla
• 4 tbsp sugar

Ingredients for 2 servings (620 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Sprinkle the powdered gelatin over the cream. Let sit for a few minutes to bloom the gelatin.

2. 2

   Combine egg yolk, castor sugar, and milk. Cook on a low flame for about 10 minutes.

   Stovetop
3. 3

   Add the cream/gelatin mixture and instant coffee powder. Mix well until thoroughly combined and there are no lumps of gelatin. Cool slightly.

4. 4

   Whip the egg whites in a bowl till they are fluffy. Fold the whipped whites into the egg yolk custard mix.

5. 5

   Transfer mousse mixture to serving dish(es). Refrigerate for an hour.

6. 6

   Combine the heavy cream, vanilla, and sugar. Whip to medium peaks.

7. 7

   Serve the mousse with the whipped cream, and garnish with grated chocolate.