1 cup strong coffee (180 g)
4 eggs
2 cups milk (480 ml)
1 cup unsweetened white gelatin
1/3 cup water (80 ml)
2 tablespoons instant coffee liqueur
2 egg whites
1 cup strong coffee (180 g)
4 eggs
2 cups milk (480 ml)
1 cup unsweetened white gelatin
1/3 cup water (80 ml)
2 tablespoons instant coffee liqueur
2 egg whites
In a blender, beat the heavy cream with eggs at medium speed for 5 minutes or until a light and clear creme is obtained. Reserve
In a medium saucepan, heat the milk with coffee over high heat until boiling (when bubbles start to form on the surface)
Add half cup of milk and coffee mixture to egg yolks and mix well. Reserve
Heat remaining mixture and mix well. Reserve
In a small refractory bowl, sprinkle gelatin over water and let it hydrate for a few minutes
Heat in a bain-marie and stir until dissolved
Add to egg yolk mixture, mix well, and reserve
Beat egg whites in soft peaks at medium speed until stiff. Reserve
Place the whipped cream on top of the mousse over an ice bath with water and gelo and stir constantly until it acquires a consistency like raw egg white
Add beaten egg whites to creme mixture and mix delicately
Place the mousse in a large dish, cover with plastic film and refrigerate for 6 hours or until creamy
120 calories per serving
