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About this recipe:
For coffee lovers, this luscious coffee mouse is pure heaven. Very easy to make, and a nice make-ahead dessert for a dinner party, as it can set in the fridge for hours before serving.
4 sheets gelatine
300g demerara sugar
5 eggs, separated
3 tablespoons Kahlua
2 tablespoons instant coffee granules
110ml hot water from the kettle
220ml whipping cream, whipped
30 min › Extra time:
3 hr chilling › Ready in:
3 hr 30 min
Soak the gelatine sheets in cold water for 5 minutes.
With an electric mixer, beat the yolks together with the demerara sugar till light and creamy.
In a separate bowl, beat the egg whites till stiff peaks form.
Remove the gelatine sheets from the water, and combine with the Kahlua, coffee granules and hot water. Stir until the gelatine dissolves.
Combine the coffee mixture with the yolk mixture, and mix well. Gradually fold in the whipped cream and the egg whites, alternating between the two, and folding gently.
Spoon the mousse into serving glasses and chill for 2-3 hours in the fridge, until set.
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