Coffee Mousse
This coffee mousse gets its structure from a gelatin-set custard, so it holds its shape in the dish and slices cleanly with a spoon. A small amount of instant coffee flavors the custard without needing a brewed shot. Whipped egg whites folded in keep it airy, and a spoonful of vanilla cream with grated chocolate finishes it. It takes 15 minutes of work, then an hour in the fridge.
Instructions
Sprinkle the powdered gelatin over the 2 to 3 tablespoons of cream and leave it for a few minutes, until the gelatin has softened and absorbed the liquid.
In a pan, combine the egg yolks, castor sugar and milk. Cook over a low flame for about 10 minutes to make a custard.
Stir the cream and gelatin mixture and the instant coffee powder into the custard. Mix well until the coffee is dissolved and no lumps of gelatin remain, then let it cool slightly.
Whip the egg whites in a clean bowl until they are fluffy. Gently fold them into the custard so the mixture stays light.
Spoon the mousse into one large serving dish or individual dishes. Refrigerate for an hour, until set.
Whip the cold heavy cream with the vanilla and sugar until it holds medium peaks.
Serve the chilled mousse topped with the whipped cream and a garnish of grated chocolate.
Make it personal.
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