Description
Light and airy coffee‑flavored mousse served in individual cups, perfect as an elegant dessert.
Ingredients
- 40 g caster sugar
- 4 eggs (yolks and whites separated)
- 200 ml heavy cream
- 3 tbsp instant coffee powder (or espresso powder)
- 1 tbsp unsweetened cacao powder (optional)
- 1 tsp gelatine powder (rehydrated in ~3 tsp water)
- Extra coffee + cacao powder mixture for dusting
Instructions
- Separate the eggs into yolks and whites.
- Sprinkle gelatine over cold water and let it bloom.
- In a saucepan, gently heat the heavy cream with instant coffee and optional cacao powder, stirring until dissolved (don’t boil).
- Meanwhile, whisk the egg yolks together with the sugar until pale and slightly thickened.
- Pour the warm coffee‑cream over the yolks while whisking (tempering), then return mixture to low heat and whisk until it slightly thickens. Remove from heat and stir in the rehydrated gelatine until dissolved.
- Let the mixture cool completely (room temperature).
- Whip the egg whites to stiff peaks.
- Gently fold the whipped egg whites into the cooled coffee custard in batches until just combined (avoid deflating).
- Divide into individual cups, cover, and chill for at least 2 hours (or until set).
- Before serving, dust with the coffee + cacao powder mixture.
Notes
- The recipe uses raw egg whites; for safety, use pasteurized eggs or adopt a cooked meringue method.
- You can omit the cacao powder if you prefer a purer coffee flavor.
- Adjust sugar to taste, especially if your coffee is very strong or bitter.
- Best consumed within 2–3 days; do not freeze as texture may be affected.
Nutrition
- Serving Size: 1 cup
- Calories: 294 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 232 mg
