1 cup of strong coffee (240 ml)
4 egg yolks
2 cups of milk (480 ml)
1 envelope of unflavored 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 yolks
2 cups of milk (480 ml)
1 envelope of unflavored gelatin, white
1/3 cup of water (80 ml)
2 tablespoons of coffee liqueur
2 egg whites at room temperature
In a blender, beat the strong coffee with the egg yolks on medium speed for 5 minutes or until a light and clear cream forms. Reserve
In a medium saucepan, heat the milk and coffee over high heat to the boiling point (when bubbles appear on the surface)
Add 1/2 cup of the milk and coffee mixture to the egg yolks
Add the remaining mixture and stir well. Reserve
In a small refrigerator, sprinkle the gelatin over the water and let it hydrate for 5 minutes
Heat it over low heat in a bain-marie and stir until dissolved
Add to the egg yolk mixture
Add the liqueur and reserve
Beat the egg whites until they form soft peaks. Reserve
Place the egg yolk mixture on a large bowl over an ice bath, stirring constantly, until it reaches a consistency like raw egg white
Add the beaten egg whites to the cream and stir delicately
Put the mousse in a large dish, cover with plastic wrap, and refrigerate for 6 hours or until creamy
Cooks per serving: 120 calories
