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Authentic Mousse au café Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Coffee Mousse
PREP 10min
COOK 30min
RESTING 6h
READY IN 6h 40min
This coffee mousse recipe is adapted from The Spruce Eats website (www.thespruceeats.com).
Ingredients
Coffee Mousse
2 cups (480 ml) evaporated milk
2/3 cup (160 ml) strong coffee
2/3 cup (135g) brown sugar
3 egg yolks
1 envelope unflavored gelatin (softened in 3 tablespoons cold water)
1 ½ cups (360 ml) heavy cream
Preparation
1
Coffee Mousse
Step 1/5
Cook the coffee and the evaporated milk in a medium saucepan over a low flame, stirring sporadically, until the mixture starts to steam.
Step 2/5
Beat the egg yolks and the brown sugar together in a bowl.
Step 3/5
Stir ½ cup (120 ml) of the hot milk into the egg mixture until well combined. Now, transfer the warm egg mixture into the saucepan, and cook over a low flame, continuously stirring. When the blend reaches 165°F/330°F on a candy thermometer, remove it from the heat and mix in the softened gelatin. Leave the coffee custard to cool.
Step 4/5
In a separate bowl, beat the cream until stiff peaks. Gently fold in ½ cup (60g) of the whipped cream into the chilled coffee custard. Beat in the remaining cream and mix until thoroughly combined.
Step 5/5
Divide between individual glasses, refrigerate until chilled, then serve.
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