Yileds: 8 small portions
2 teaspoons powdered unflavored gelatin
1 cup strong brewed coffee
2 eggs, yolks and whites separated
6 tablespoons sugar
200ml heavy cream
1/4 cup heavy cream to decorate
1 – Make sure the coffee is cold before starting. Mix the coffee and the gelatin together and wait 10 minutes to bloom.
2 – In a big bowl, beat the yolks and sugar until you get a pale mixture. Microwave the coffee and gelatin for 15 seconds only. Mix it into the yolks.
3 – Beat the whites until firm peaks form. Add the whites to the yolks and coffee mixture. It will look like it won’t mix together but trust me, it will.
4 – Beat the 200ml heavy cream until it becomes whipped. Add it to the previous mixture in two parts, slowly and using a spatula to incorporate without losing the air from the whites and the whipped cream.
5 – Divide the mousse and let it rest for at least 2 hours in the fridge to set completely. You can decorate with more whipped cream (the 1/4 cup) if you prefer. Serve cold.
– I really like the strong bitter taste of coffee, but if you prefer it more sweet, just add more sugar.
– There are raw eggs in this recipe, so it is important to use good quality eggs you trust. If you are not confortable with eating raw eggs, there are other mousse recipes using condensed milk which you can just use the coffee and make a wonderful mousse as well.