My Favourite Desserts
Rich Coffee Mousse
This recipe is easy, looks fantastic when served in glass espresso cups, and comes courtesy of Australian Gourmet
Traveller magazine, July 1995.
- 1/3 cup finely ground coffee beans
- 2 leaves, OR 1 1/2 teaspoon powdered gelatine
- 2 eggs
- 1 extra egg yolk
- 1/4 cup sugar
- 1 cup thick cream
- 1 tablespoon coffee liqueur, such as Kahlua
- cocoa powder for dusting
Combine coffee with 5 tablespoons boiling water in a plunger for 10 minutes.
Strain and combine with gelatine mixture in a small saucepan over low heat
until the gelatine has dissolved. Cool to room temperature stirring occasionally.
Whisk all eggs with sugar until thick and pale. Whisk in cooled coffee
and gelatine mixture. Add 1/4 cup of this to the cream, then fold the cream into the
remainder of the egg mixture.
Pour into the small coffee cups and chill until set. Dust with cocoa powder before
serving with an Italian style chocolate biscuit.
Nona's web page, with links to other food pages.
Maintained by
Fiona (nona@mypostbox.com)
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and Ian (orrman@mypostbox.com)
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