1/2 cup of coffee (90 g)
2 eggs
1 cup of milk (240 ml)
1/2 cup of strong brewed coffee (120 ml)
1 envelope of unflavored gelatin (12 g)
5 soup spoons of water
1 soup spoon of coffee liqueur
1 egg white
1/2 cup of coffee (90 g)
2 eggs
1 cup of milk (240 ml)
1/2 cup of strong brewed coffee (120 ml)
1 envelope of unflavored gelatin (12 g)
5 soup spoons of water
1 soup spoon of coffee liqueur
1 egg white
In a blender, beat the coffee and eggs at medium speed until a fluffy meringue forms (about 5 minutes). Reserve
Heat the milk with the coffee over high heat until it boils
Join half of this mixture to the reserved meringue and mix well. Reserve
Add the remaining mixture and mix well. Reserve
In another saucepan, sprinkle gelatin over water and let it hydrate (about 3 minutes)
Heat over low heat and stir until dissolved
Add to the meringue, join the liqueur, mix, and reserve
Beat egg white in a snow-like consistency until peaks form. Reserve
Place the meringue mixture into a bowl with ice water and beat without stopping until it becomes slightly thickened
Join the beaten egg white and mix delicately with a spatula
Distribute the mousse among six serving dishes, cover with plastic wrap, and refrigerate to become creamy (about 6 hours)
Serve afterwards.
