1 cup of sugar (180 g)
4 egg yolks
2 cups of milk (480 ml)
1 cup of strong coffee (240 ml)
1 envelope of unflavored gelatin, white
1/3 cup of water (80 ml)
2 tablespoons of coffee liqueur
2 egg whites
1 cup of sugar (180 g)
4 egg yolks
2 cups of milk (480 ml)
1 cup of strong coffee (240 ml)
1 envelope of unflavored gelatin, white
1/3 cup of water (80 ml)
2 tablespoons of coffee liqueur
2 egg whites
In a blender, blend the sugar with the egg yolks in medium speed for 5 minutes or until a light and clear cream is obtained. Reserve
In a medium saucepan, heat the milk with the coffee over high heat until it reaches boiling point (when small bubbles appear on the surface)
Add 1/2 cup of the milk and coffee mixture to the egg yolks beaten and mix well
Add the remaining mixture and stir well. Reserve
In a small refrigerator-safe bowl, sprinkle the gelatin over the water and let it hydrate for a few minutes
Heat it over high heat in a bain-marie and stir until dissolved
Add to the egg yolk mixture, mix well and reserve
Beat the egg whites in snow until they form soft peaks. Reserve
Place the bowl with the egg yolks over a basin filled with water and ice and stir constantly until it acquires the consistency of raw egg white
Add the beaten egg whites to the cream and mix delicately
Put the mousse in a large plate, cover with plastic film and refrigerate for 6 hours or until creamy
120 calories per serving
