Making an Espresso Mousse isn't just very simple, it also requires a couple of fixings in particular. Espresso of course, yet in addition Cream and Eggs to make the mousse surface. I decided to include more fixings like Cacao Powder since chocolate and espresso work so well together, yet these Coffee Mousse could undoubtedly be made with 5 Fixings as it were.
There are a couple of simple strides to make this Espresso Mousse Recipe: whisk the Egg Yolks with Caster Sugar, heat up the cream with the Espresso Powder, re-hydrate the Gelatine and whip the Egg Whites. It might seem like a great deal of steps yet don't stress, it is a lot simpler than it appears!
The Espresso Mousses should be kept in the refrigerator as they contain Cream and Eggs. They can be made ahead and store in the cooler for 2 to 3 days. I don't prescribe freezing these mousse cups as they will free their feathery surface when defrosted.
These Espresso Enhanced Mousses are an extraordinary pastry as they are and needn't bother with additional fixings or sauce. That being stated, there are numerous nourishment things that can be added to these Mousses to make the treat much progressively debauched!
Also try our recipe Coffee Truffles
These Espresso Mousse Cups are the ideal sweet to complete an evening gathering. Excessively light, fleecy and rich, these Coffee Mousse Cups are incredible make-ahead pastries for Christmas and Thanksgiving.
Ingredients
- 40 gr ( 2 1/2 tbsp) Caster Sugar
- 4 Eggs
- 200 ml ( 3/4 cup + 2tbsp) Heavy Cream (Thickened Cream)
- 3 tbsp Instant Coffee Powder , or Espresso Powder
- 1 tbsp Unsweetened Cacao Powder
- 1 teasp. Gelatine Powder (with 3 teasp. of water)
- 1 tbsp Instant Coffee Powder & Cacao Powder, mixed, optional, to finish the mousse
Instructions
- Seperate the Egg Yolks and Whites. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. Set aside.
- Place the Gelatine Powder in a small container with the Cold water, mix and set aside to expand. (see note 1 if using Gelatine Sheet).
- Add the Caster Sugar to the Egg Yolks and whisk until foamy and lighter in colour.
- Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Don't let the cream boil.
- Pour the hot Heavy Cream over the Egg Yolk and Sugar while beating. Whisk well, then transfer back into the saucepan on low heat. Keep whisking until the cream starts to thicken, then directly remove from the heat and transfer back into a large, clean bowl.
- Add the re-hydrated Gelatine to the cream and whisk well until completely integrated. Set aside to cool down fully.
- While the cream is cooling down, start whipping the Egg Whites to get stiff peaks.
- When the cream is cool, gently fold in the Whipped Egg Whites in 3 to 4 times. Try not to overwork the cream.
- Pour the Coffee Mousse into individual cups or jars and place in the fridge to set for at least 2 hours.
- Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them.
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