'6 egg yolks, slightly whisked'
'3/4 cup of sugar'
'1 1/2 cups of strong coffee'
'4 tablespoons (chopped) of unsweetened gelatin'
'1/2 cup of cold water'
'3 cups of heavy cream'
Molho:
'1/4 cup of coffee liqueur'
'3 cups of very strong coffee'
'1 1/2 cups of sugar'
'2 tablespoons (rounded) of cornstarch or morena'
'1/4 cup of cold water'
'6 egg yolks, slightly whisked'
'3/4 cup of sugar'
'1 1/2 cups of strong coffee'
'4 tablespoons (chopped) of unsweetened gelatin'
'1/2 cup of cold water'
'3 cups of heavy cream'
Molho:
'1/4 cup of coffee liqueur'
'3 cups of very strong coffee'
'1 1/2 cups of sugar'
'2 tablespoons (rounded) of cornstarch or morena'
'1/4 cup of cold water'
In a bowl, whisk the egg yolks with the sugar
Add the coffee and whisk a little more
Soak the gelatin in cold water and dissolve over low heat
Add to the coffee mixture
Whisk well and refrigerate until the mixture starts to thicken
Whip the heavy cream to stiff peaks and fold into the coffee mixture
Pour into a 2-liter container or 8 individual cups
Refrigerate
Molho:
Heat the coffee with sugar in a saucepan
Mix the cornstarch or morena with cold water until dissolved
Add to the coffee
Cook over low heat, whisking constantly, until thickened
Add the liqueur and refrigerate
Serve the mousse with the molho sauce, garnishing with 8 portions.
