Irish coffee mousse

    1 hour 20 min

    Creamy and indulgent Irish coffee mousse, simply made with espresso, whisky and whipped cream. Serve with more whipped cream and a sprinkle of cocoa.

    3 people made this

    Serves: 8 

    • 16g gelatine in sheets
    • 8 small cups (about 35ml per cup) fresh espresso coffee
    • 400ml double cream, plus extra for topping
    • 2 small cups (about 35ml) whisky
    • 4 tablespoons caster sugar
    • 1 teaspoon vanilla extract
    • cocoa powder for decoration

    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. Soak the gelatine sheets in cold water for 10 minutes.
    2. Make the coffee and pour it in a bowl while still hot. Add sugar, vanilla and whisky and stir to dissolve the sugar.
    3. Squeeze the gelatine sheets and add to the hot coffee bowl, stir until dissolved. Set aside to cool completely, stirring from time to time.
    4. Whip the cream until stiff peaks form; stir into the coffee bowl until well mixed.
    5. Divide the mixture in 8 glasses and refrigerate for 1 hour before serving.
    6. Serve with a dollop of whipped cream and a sprinkle of cocoa powder.

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