1 cup of strong coffee (240 ml)
4 egg whites
2 cups of milk (480 ml)
1 envelope of unsweetened gelatin, white
1/3 cup of water (80 ml)
2 tablespoons of coffee liqueur
2 egg whites at room temperature
1 cup of strong coffee (240 ml)
4 egg whites
2 cups of milk (480 ml)
1 envelope of unsweetened gelatin, white
1/3 cup of water (80 ml)
2 tablespoons of coffee liqueur
2 egg whites at room temperature
In a stand mixer, beat the strong coffee with the egg whites on medium speed for 5 minutes or until a light and clear cream forms. Reserve
Next, in a medium saucepan, heat the milk with the coffee over high heat until boiling (when bubbles appear on the surface)
Add half a cup of the milk and coffee mixture to the beaten egg whites and mix well. Reserve
In a small refrigerator-safe bowl, sprinkle gelatin over water and let it hydrate for 5 minutes
Then, bring to a boil in a bain-marie and stir until dissolved
Add this gelatin mixture to the egg white mixture and reserve
Beat egg whites in snow-like consistency at room temperature. Reserve
Place the bowl with the egg white mixture over an ice bath with water, whisking constantly, until it reaches the consistency of raw egg whites
Add the beaten egg whites to the cream and mix delicately
Pour the mousse into a large serving dish, cover with plastic wrap, and refrigerate for 6 hours or until creamy
Each portion contains approximately 120 calories.
