Coffee mousse pots
These fantastic little coffee mousse pots from Karen Burns-Booth are simple to make, yet make a luscious dessert – particularly for Christmas when make-ahead desserts come in handy.
Ingredients
- 4 large eggs , free-range, separated
- 150g of golden caster sugar
- 4 gelatine leaves, soaked in cold water
- 2 tbsp of instant coffee granules , mixed with 2 tbsp hot water to make a paste
- 3 tbsp of coffee liqueur , optional
- 110ml of hot water
- 220ml of whipping cream, whipped until stiff
- 6 tbsp of double cream
- chocolate sprinkles
Method
1
Beat the egg yolks and sugar together until light and creamy. In a separate bowl, whip the egg whites until they are stiff
2
Remove the gelatine leaves from the water and squeeze out any excess moisture, then add to a bowl along with the coffee, coffee liqueur and the hot water. Mix well until the gelatine has dissolved completely
3
Combine the coffee mixture with the egg yolks, then fold in the beaten egg whites and whipped cream, alternating between the two, using a large metal spoon to gently fold them in together
4
Spoon the mousse into small glass bowls and allow to set in the fridge for at least 1 hour. Top with double cream and chocolate sprinkles to serve
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Coffee mousse pots
