Coffee Mousse

1

Hydrate the gelatin in cold water and reserve

Mix the coffee with boiling water and add the gelatin

Let it cool slightly

Place the mixture in a double boiler to melt, without letting it heat up

2

Remove from heat and add milk, half-and-half, and pectin powder

Stir well

Let it chill in the refrigerator until it starts to set

Remove from refrigerator and reserve

3

Whip egg whites until stiff and fold them delicately into the reserved coffee cream

Pour into a medium-sized mold or individual molds and refrigerate again until firm.