Recipe: Perk up your guests with Coffee Mousse
Bored with serving the same old same old? In honor of the upcoming holidays, Jumping Bean brings you a light and fragrant dessert that uses a more refined bean: the coffee bean.
Ingredients
3 TBSP ground coffee
1 TBSP powdered, unflavored gelatin
3 eggs, separate yolks from whites
3-4 TBSP sugar
2/3 cup light cream
Make 2/3 cup of fresh, extra strong coffee using three heaping tablespoons of a medium roast. While this is still hot, stir in 1 tablespoon of powdered unflavored gelatin until it dissolves.
Next, beat three egg yolks with three or four tablespoons of sugar in a bowl over a pan of hot water until the yolks and the sugar are thick and creamy. Remove the bowl from the pan and continue to beat until it has cooled.
Gradually stir in the coffee and gelatin mixture and 2/3 cup of light cream, and beat well. Whisk the three egg whites until they are stiff, and then gently fold them into this mixture. Pour into a wet mold and chill until the mousse sets.
This mousse may also be scented with a vanilla bean. Other tasty additions are rum, Kirsch, and Cognac.
* This recipe may be found in Claudia Roden's Coffee: A Connoisseur's Companion.
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