Ingredients
- powdered gelatin10 g
- cream2–3 tbsp
- egg yolks2
- castor sugar2 tbsp
- milk10 tbsp
- instant coffee powder, Powder1 tbsp
- egg whites2
- heavy cream, Heavy cream; cold1 cup
- vanilla1 tsp
- sugar4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Sprinkle the powdered gelatin over the cream. Let sit for a few minutes to bloom the gelatin.
Combine egg yolk, castor sugar, and milk. Cook on a low flame for about 10 minutes.
Add the cream/gelatin mixture and instant coffee powder. Mix well until thoroughly combined and there are no lumps of gelatin. Cool slightly.
Whip the egg whites in a bowl till they are fluffy. Fold the whipped whites into the egg yolk custard mix.
Transfer mousse mixture to serving dish(es). Refrigerate for an hour.
Combine the heavy cream, vanilla, and sugar. Whip to medium peaks.
Serve the mousse with the whipped cream, and garnish with grated chocolate.