Espresso mousse
Ingredients
- 250 ml milk
- 3 tbsp soluble (instant) espresso powder
- 1 tsp dark cocoa powder
- 1 sachet powdered gelatin
- 3 egg yolks
- 1 egg white
- 80 g caster sugar
- 300 ml whipping cream, whipped
- pinch of salt
- 3 tbsp of coffee liqueur (optional)
Method
- Sprinkle gelatin over a little cold water in a small pan, set aside to soak. In a saucepan warm the milk (but do not boil), add espresso and cocoa powder, stir until dissolved. In a large heat-proof bowl over a hot water bath (or a bain-marie) whisk egg yolks and milk until well combined, add espresso-milk (and coffee liqueur, if used) and keep whisking until the mixture is thick and fluffy, about 10 minutes. Remove from the heat. Dissolve the soaked gelatin and add to the warm milk-espresso-egg mixture while whisking. Whisk mixture occasionally until cooled. Fold in the whipped cream. In another bowl whip the egg white with a pinch of salt to a soft consistency, then fold into espresso mousse. Refrigerate for several hours until fully set, serve chilled.